The Wine Place Markham has helped oenophiles craft their own quaffs for more than 15 years. Burgeoning brewers choose from an array of white and red varietals such as zinfandel or pinot noir, pour in the yeast, and then let the wine ferment for four to six weeks in The Wine Place’s 2,000-square-foot, climate-controlled heritage building. Inside the century-old wine cellar, master vintners keep a close eye on every batch, alerting brewers when it’s time to bottle their newly minted creations.