Bottle bombs will occur when you have
a) the wrong type of bottle (such as regular wine bottles, instead of champagne or beer bottles)
b) more pressure than the bottle can handle. (This is really part of a.).
c) defective bottles
Some people add some measured amount of juice or sugar to get a little bit of fermentation, enough to create the desired amount of pressure in the bottle which is absorbed into the wine/beer. Some people will just use carbon dioxide from a tank to carbonate the liquid, then subsequently bottle. Either way, as long as you have bottles that can handle pressure, they shouldn't explode unless you surpass that pressure (or there's a crack or weak area in the bottle).
I don't think I've considered the different wines and carbonation levels. Are you aware of any charts describing various desired carbonation levels in varieties of wine, like there are in any beer priming chart?