I usually start all of my wines at 1.095 to 1.100. This give a nice 13% alcohol. If you make it much more, you're making rocket fuel that takes forever to age. Any less than 12%, and you run a risk of not being able to keep your wine for very long, as the ABV helps to protect the wine.
Broken Leg Brewery
Giving beer a leg to stand on since 2006