The Shorthand Method from the Wine Bible by Karen MacNeil

Red Wines
Grapes are picked
Grapes are Crushed, stems removed (or not)
Crushed grapes, juice, skins, and seeds are put into a tank
Yeast are added, if the winemaker is not relying on ambient yeasts
Fermentation begins
Cap of skins is pushed down or pumped over the fermenting liquid
When fermentation is complete, wine is pressed off the skins
Wine is put into barrels to age
Wine is periodically racked
Wine is possibly fined and/or filtered
Wine is bottled

White Wines
Grapes are picked
Grapes are crushed and stems are removed (or not)
Grapes are pressed; skins are removed and juice is put into tanks
Yeasts are added, if the winemaker is not relying on ambient yeasts
Fermentation of juice begins
When fermentation is complete, wine is left to sit in contact with less (or not)
Wine is racked off the lees if necessary
Wine is put into barrels to age
Wine is possibly put into barrels to age
Wine is possibly fined and/or filtered
Wine is bottled