that doesn't work so well because white/black socks will remain intrinsically white/black socks and wine will just get diluted
Mudguard has it right, but as for dilution: as I said, think about it at a molecular level. What does it mean to say a single molecule of wine is diluted by one or more of water?   Now, if we are talking about the wine and water reacting chemically, that's a different matter. Take litre of H₂SO₄ and another litre of HCl and move a teaspoonful from one to the other ... that's quite a different experiment!