@lefteh, turns out that wine need not be made out of fruit.
There’s mead (a.k.a “honey wine”) and rice wine… just off the top of my head.
One could theoretically make a wine from coffee beans… but it’s not exactly a straight-forward task:
Successful fermentation of nongrape materials presents a variety of challenges. Most important is increasing the sugar content in the fruit or other component. At optimal maturity of any fruit, the sugar content is insufficient to yield a wine of 10+ percent alcohol. As a result, winemakers are allowed to add sugar, a process called chaptalization. A winemaker also needs to control acidity since fruit and vegetables are often deficient. The deficiency is corrected by addition of either citric or malic acids or by blending higher acid fruit or wine. In contrast, citrus and some berries may be too high in acidity, a defect that can be corrected by the practice of amelioration or regulated addition of water. Nitrogen deficiencies may arise from the fruit and/or processing and, if critically low, result in interrupted or stuck fermentation. Such fermentations require addition of exogenous nitrogen, typically in the form of diammonium phosphate (DAP). With the exception of berries, processing of fruit and vegetable products generally results in very poor juice yields. Pectinase enzyme preparations may be used to attack cell wall structure, liberating fluid. Alternatively, the fruit may be frozen and thawed before processing. Formation of ice crystals ruptures cell walls, which then release fluid and increase juice yield. However, this may result in premature oxidation and diminished fruit character. An alternative, fermentation of macerated pulp, rather than of expressed juice, will trap heat of fermentation and increase the probability of stuck fermentation. In contrast, fermentation of larger volumes of juice requires cooling capable of dissipating heat.