I think winemaking is a lot like cooking. Simply put, you get a recipe and follow it.
That being said, heating soup out of a can is a completely different animal than a chef at a four-star restaurant making soup. So while a simple concept of winemaking is a good place to begin, there is quite a bit more to learn. (as I'm finding out.)
Anyways, here are the basics as I see them.
You begin with your main ingredient, whether that be grapes or whatever, and after adjusting for a number of things, possibly including but not limited to, sugar content, acids and ph levels, induce fermentation in a primary vessel by adding (pitching) yeast.
When most fermentation is complete, move into a secondary vessel (most use glass carboys here) equipped with an airlock to prevent spoilage and contamination as the process continues, leaving most of the sediment (lees) behind.
After some additional time in the secondary vessel (this time allows for further clarification and is the initial stage of aging), another racking is recommended(siphoning into another carboy while again leaving behind any sediment).
After yet more time in the carboy you would stabilize (prepare for bottling by adding any preservative and/or fermentation inhibitor if you wish) and bottle your wine.
Please keep in mind that this is a very simple breakdown of the process, and not intended to be thorough.
hth