Thanks, Kaye!
That being the case, it's clear that I didn't do a very good job of explaining it. Otherwise, you would have gleaned from the information that it took a relatively long amount of time to get everything set up just so. There are just an incredible number of adjustments to make and making just one slight change to the position of a flag, a piece of diffusion material, the strip soft box or either of the other two lighting sources, the subject or whatever can sometimes dramatically change the appearance of the image.
My guess is that you're joking but both were serious considerations. I chose pinot noir because it's generally the lightest color of red wine that I have in the house yet it retains deep rich tones I associate with red wine. (I haven't drunk beaujolais or rosé in years, though both would appear brighter under the same lighting setup.)[It] doesn't mention how you chose the wine or its volume in the decanter !!!
The volume of wine was critical because it, along with the height of the camera relative to the subject, affects the composition regarding how high the punt rises above the surface of the wine. I had to do some trial-and-error adjusting of the amount of wine and the relative height of the camera until that aspect of the image appeared just the way I wanted it.
EDIT: The meal that I cooked that night was baked salmon topped with huckleberry sauce, a side dish of broccoli with diced tomatoes, garlic, basil and pine nuts and another side dish of long grain and wild rice with herbs and dried cherries. That's because that meal went so well with the wine in the photo.