It looks like the wine is used in the gelatin topping, where it is used as a flavoring. You could substitute any fruit-flavored essence (note many of these are dissolved in alcohol), though you would need to substitute water for most of the volume as concentrated essences are very strong.
As white cranberry juice is the base for this layer, you could just ...
Any variation of the swiss holy trinity (lardon, cheese and potatoes) is good, but for maximum wow factor, see if you can rent a raclette oven or two and have someone stand by it and slide the molten cheese on people's plates :
Downside is you need a raclette officer on duty (can be done by anyone, its not hard)
Have a google for Raclette or Tartiflette (or anything from the Savoyard region of France).
Most mountainous dishes involve the involve the cheese "Reblochon" over some form of boiled potatoes. Although once considered the poor mans dish in the mountains, they are now vastly populor and there are many variations for the reciepe online.
My reciepe is:
Tomatoes can be fermented, and many folks enjoy the result, using them in savory culinary applications To make a wine, you would probably want to add some ingredients to balance the acidity that most tomatoes bring to the final product. Here is an example of one such recipe, but I am sure there are others.
It is possible. The U.S. Code of Federal Regulations classes wine as grape wine, citrus wine, or fruit wine; as examples of labelling of citrus wine containing only one fruit it mentions orange wine and grapefruit wine.
However, the Wikipedia page on fruit wine notes that it's difficult to make, and it's normal for some of the citric acid to be neutralised.