You have an excellent memory, Glenn. Yes, I make wine from just about anything except grapes (like building canoes from anything but Cedar I guess). Most of them are fruits or berries, but I've made some from various flowers too. If it'll rot, it'll ferment.
As for what happens to it... that varies widely. Most of it I give away, but I do a fair amount of damage to the stash myself. I get a kick out of people who try the blueberry wine or the strawberry/chocolate mead for the first time. Everything I make is bone dry, but they sweeten with age (not something a commercial winery has the luxury of waiting for).
I find it interesting that every fruit/flower ferments & ages differently. Black Plum, Apricot & Elderberry are some of my favorites, and if you don't like wine so dry you'll spit sawdust, you'd want to avoid those (which is fine... more for me)
I actually stopped fermenting more a couple of years ago, and the last 40-50 gallons (6-7 types of juice) are sealed and bulk aging in the carboys. I probably should see if I have room for it down there, but sterilizing that many bottles and bottling it is a huge PIA once you get that far behind.
