A good wine kit is hard to beat. It gives you a set structure to learn from so if you want to experiment in the future, then you have the base knowledge to go off of.
Welche's wines are a great as well. I always keep a white grape peach on hand at all times. My recipe is as follows:
1 gallon Welche's recipe:
4 cans of Welche's frozen concentrate (any flavor or combination if you like)
1 TBS of loose leaf black tea (I like to use earl grey but any tea works)
1tsp pectic enzyme
1tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast: Lalvin 71b-1112
Just mix everything together. Even the loose leaf tea. It does not need to be in bags or such. It drops out easily with the yeast. The original gravity should be 1.080. Once mixed up you leave it alone in a dark place for 2 weeks. Move the gallon jar/jug to the fridge and leave it there for 2 more weeks. Then you will have a hard cake of lees at the bottom and a crystal clear wine on top. Slowly move the jar to where you want to siphon into bottles and you should get 4 750ml bottles worth. There is remaining liquid but that is usually too close to the lees to get it without sucking lees up. This makes a fine dry wine. If you want it sweeter then instead of bottling there, rack this into a new clean jug and dissolve 1 crushed Camden tablet and 1/2tsp of sorbate in a little water and add that to the racked clear wine. Add sugar to the wine to a gravity of 1.04 for an off dry wine. 1.01 for a sweet wine and 1.02 for a really sweet wine. Immediately put this back in the fridge and wait 4-5 days. If fermentation does not pick up then feel free to bottle.
If you want to do fresh fruits the just google "Jack Keller (insert fruit name) Wine" jack Keller's site is top notch with good recipes.
