Winemaking is easy- easier than beer, for sure! Grapes are the trickiest, though, believe it or not! Unless you are using wine grapes, you might have to experiment a little to figure out what works best with your kind of grapes.
As far as process, you NEVER want to boil or pasteurize your fruit. Fruit has pectin in it and it'll never work. (Think jam or jelly- that's from boiling fruit). You use campden tablets or potasium metabisulfite (same thing) to sterilize the must to kill wild yeasts and bacteria. Here's the best website I ever found on the process: http://winemaking.jackkeller.net/basics.asp
Also, he has many, many recipes for grape wines. I'm going to do this one next: http://winemaking.jackkeller.net/nativew1.asp
Don't worry about degassing, there is no need with fruit wines as a rule. That usually happens with kit wines or wines that have been rushed to bottle. Just normal wine making with appropriate rackings will naturally degas.