Merlot recipe - merlot grapes, yeast, time
Sauvignon Blanc recipe - Sauvignon Blanc grapes, yeast, time
What you do to add to that is the art of winemaking. Reading Jack Kellers website is a start, and there are tons of sites that give suggestions as to how to improve on the grape/yeast/time recipe, but everyone will make it just a bit differently. Do you like oaked wines? If so, add oak (the type, toast and length is up to you). Do you like sweet wines? If so, backsweeten anywhere between .995 and 1.010, its up to you. Tannins? Add or don't add. Acids? Generally pH around 3.5 and .60 TA, but that is up to you. Fruit flavors? Up to you. Dark or light? Up to you how long you let it sit on the skins. etc etc etc.
See...tons of things to make it different. If not, everything we could buy in the stores would taste exactly the same.
