I made a Cherry Vanilla Mead, but I don't see any reason as to why you can't make a wine.
PER GALLON recipe
If using fruit, use 5-6#/gallon
16oz FruitFast Montmorency Tart Cherry concentrate
1 Qt RW Knudsens Farm 100% Dark Cherry Juice
honey (my starting SG was 1.092)
¼ tsp tannin
1.5 tsp pectic enzyme
¼ tsp yeast nutrient (at start, day 3, 7, 11)
¼ tsp yeast energizer (day 3, 7, 11)
1 gallon water
Combine everything BUT the yeast and the yeast energizer. Adjust acid if necessary. Allow to rest in primary, no airlock, for 24 hours. Hydrate and pitch yeast (71B-1122). Stir well twice a day MINIMUM.
Add yeast energizer and nutrient on day 3, 7, and 11. Keep in primary lightly covered until SG drops by 2/3, then rack to 2ndary and apply airlock. Follow normal steps for racking, stabilizing, back sweetening.
I added 2 split vanilla beans when I racked around the 90 day mark, the beans were left intact for 30 days. I started this mead on 10/21/11 and I actually bottled it last night!
I also used the Dark Cherry juice for topping this up. Could consider using Welch's shelf stable 100% Concord-Dark Cherry Juice also.
Motto: quel che sara sara