Nothing against common oranges, but it\u2019s hard to resist a fruit that\u2019s the shade of red wine, with many of its health benefits to boot. This similar coloring is no coincidence: The crimson flesh of blood oranges comes from anthocyanins, the same antioxidant pigments found in the beverage.\r\n\r\nIf pairing the fruit with wine, however, don\u2019t rule out whites, which can highlight its layered flavors. In the U.S., peak blood orange season is from January to April, when they\u2019re a smart addition to Mimosas, fennel salad and duck a l\u2019orange.\r\nWith Salads\r\nFor all its rich color, a blood orange is, in fact, an orange, with notes of grapefruit, lime and tangerine. Australia\u2019s Hunter Valley Semillon is a unique expression of the grape, a light and crisp wine fragrant in citrus and herb aromas. It\u2019s a no-brainer with a blood orange salad.\r\n\r\n\r\n\r\nThe hint of raspberry in a blood orange needs to be gently coaxed, not smothered by a red with bold raspberry flavors. Instead, a Champagne that\u2019s made entirely from Pinot Noir has similar notes of red berries alongside the refreshing quality that makes it a perfect match.\r\nSweet or Savory\r\nBlood orange has a gentle floral aroma, especially in its peel. Using the zest can add complexity to sweet and savory recipes. Sweet and zippy Moscato d\u2019Asti has a pretty perfume of orange blossoms, which helps bring out the same quality in dishes made with blood orange.\r\nFor Dessert\r\nPlay to the fruit\u2019s immediate sugariness in any citrus dessert like blood orange tart, souffl\u00e9 or meringue pie. Since dessert wines should be sweeter than the dish, try Vidal Icewine from Canada, which balances intense sweetness with high acidity and an orange marmalade flavor.