Generally, only wines that are rushed to bottle need to be degassed. Kits are a good example. Making wine usually takes long enough that the wine is degassed on its own through multiple rackings and bulk storage.
Occasionally, though, one of my wines will come out of cold storage in the cellar a bit bubbly, since co2 remains dissolved in solution more easily in a cold liquid. Then, I'll either splash rack and use sulfites, or degas a bit. That's probably only about 1-2% of the time, though.
I think most kits have a degassing step in their instructions. Most "country wines" do not, since they generally aren't bottled until about a year old (or longer). If you make your wine out of grape juice, you will have to use your discretion as to whether it needs to be degassed manually.