Yup .. but you'll need champagne bottles as the pressure will be enormous.
You can use the same technique (more or less) to make sparkling wine from anything really. Treat the wine as you would a beer and carbonate by adding half spoon of sugar to each bottle before corking.
I've tried an Elderflower shampagne which turned out ok.. Thanks to Cwrw I have even sussed out now how to store them inverted and disgorge the sediment.
Mostly, I cheat, and have a Corny full of Wurzel's Orange which is force carbonated.
It's a winner though :drunk: