Why are predominantly grapes an ingredient in wine? Commonly, wine is defined as an alcoholic beverage made from fermented grapes. In contrast to this, wines made from other fruits are called fruit wine (except mead, cider, perry for historical reasons). 
There are plenty other fruits that have a high sugar content and are (slightly) tart (e.g. apples, oranges, berries ...) but I see much more grape wine in the shelves than apple wine (cider) or other fruit wines. What makes grapes superior to other fruits in terms of making wine? Or is it only coincidence that wines made from grapes are more popular? (Well, at least they are popular in Germany, France and Italy.)
While almost every fruit and berry contains right yeasts on its peel, according to this article people prefer to make wine from grape due to right acidity, sugar and tannins contents. 

I also can assume the grape was easier to process manually at almost every stage from collecting to juicing.