The procedure for wine making from pomegranate juice was developed and standardized at the Microbiology Laboratory of Agricultural College, Bijapur, Karnataka. The three different cultivars of pomegranate comprising Ganesha,Arakta and Kesar were screened for their suitability for wine production with three yeast strains viz., FWY-4, FWY-6 and standard Saccharomyces ellipsoideus No. 101. The wine produced from these cultivars was tested for its alcohol per cent, residual sugar, tannins, aldehydes and esters. The overall acceptance of the wine was considered by organoleptic evaluation. Though all the three varieties of pomegranate were found suitable for wine making, the wine from Arakta variety scored the maximum points and adjudged to be the best followed by wine from Ganesha and Kesar cultivars with standard wine yeast culture of Saccharomyces ellipsoideus No. 101.