The influence of atmospheric conditions on human perception is a well-established phenomenon, particularly evident in the realm of gastronomy. This study explores the intricate relationship between the surrounding atmosphere, sensory perception, and individual preferences, with a specific focus on the impact of lighting on the perceived quality of wines. Restaurants, as exemplified, utilize a pleasant atmosphere to enhance the overall dining experience, where lighting emerges as a pivotal element in shaping both the ambiance and sensory perception. This also applies to wine professionals, such as sommeliers, where lighting becomes a critical factor in shaping the perceived quality of wines. Previous research further emphasizes this by acknowledging the profound effect of beverage coloration on flavor perception, and where the dependence of object color on ambient lighting is already well-known. This study posits the possibility of tailoring flavor experiences of wines by modulating the atmosphere through different lighting conditions. The primary objective of this pilot study was to investigate the influence of varying light atmospheres on the perception of different wines, considering both the wines’ characteristics and the ambiance they were served in. The experimental design encompassed four distinct light-created atmospheres, with two characterized by high light levels and cooler color temperatures, creating a cold ambiance, and the remaining two featuring low light levels and warmer color temperatures, fostering a warm atmosphere. Two distinct wines were presented in these atmospheres—one white wine described as clean and crispy, and a red wine described as warm, spicy, and musty. To measure the impact of light-induced atmospheres, respondents evaluated their liking for both the wines and the atmospheres. Preliminary results suggest that the cool atmospheres enhanced the perceived crispness of the “clean and crispy” wine, while warm atmospheres heightened the perceived warmth and spiciness of the “warm, spicy, and musty” wine. Descriptive language used by respondents to describe the wines also varied, with terms like “fresh” and “invigorating” associated with the cool atmospheres, and “musty” and “ripe” linked to the warm atmospheres. In conclusion, these initial findings indicate a significant interplay between light-induced atmospheres and the perception of wines. The study contributes valuable insights into the nuanced relationship between lighting, wine perception, and atmospheric experiences, which can be useful for enhancing dining overall experiences. Further research with a larger sample size and controlled conditions is warranted to validate and expand upon these promising results.