I think its just a slight miscommunication...making wine, generally speaking, can be ferociously complicated and challenging. But specifically making wine at home from commercial kits, well, its easier than homebrewing, I think most would agree. It's basically dump and stir, like Mr. Beer, predominantly. Personally I like making ciders and meads when I'm getting a little "all grain brewing fatigued", its just a lot simpler and quicker. Maybe not quicker to drink, but the processes are easy.
The difference is as you allude, a great deal of the challenge of winemaking is in the growing of the grapes. By the time you pour a package of must into a fermentor and pitch yeast, I'd say most of the formative work of the wine has already been done. Which isn't to say one can't mess it up!
I prefer brewing (I suppose I should say making, I don't boil honey must) meads because they are more given to creative ideas...with wine, you acquire must and ferment it, with typically little room for creativity, but mead can be almost a blank canvas, with the wide variety of metheglins and melomels one can produce.
Another reason I don't do home wine kits...they are bleedin expensive!!! But if you want a challenge, try this...get yourself some welch's and some cane sugar, and make something palatable!