Wine, apart from being widely consumed as an alcoholic beverage, also possesses some beneficial impacts on an individual's well-being. Carrot (Daucus carota) is recognised for its high mineral content, plenty of antioxidants, dietary fibre, and vitamins, particularly Vitamin A. The rhizomes of ginger (Zingiber officinale) possess a distinct and strong taste, as well as various beneficial and medicinal qualities. These include antibacterial, pain-relieving, fever-reducing, anti-inflammatory, anti-cancer, antioxidant, and digestive health-supporting properties. These properties are attributed to the presence of numerous bioactive compounds such as terpenes, oleoresins, gingerols, and shogaols. An endeavour was undertaken to create a wine by blending the juices of carrot and ginger. They underwent a series of steps including cleaning, peeling, and crushing, fermentation (by being mixed with Saccharomyces cerevisiae). After the completion of the fermentation process physiochemical analysis of wine was carried out for studying residual sugar, apparent fermentation degree, fermentative capacity, fermentative velocity, and several supplementary techniques. The wine produced through vegetable fermentation exhibited a color spectrum ranging from cherry red to ruby red, alcohol content ranging from 10 to 12 percent. No noticeable variations in the biological constituents of the wine were detected. Based on the results of a sensory evaluation of the vegetable-based wine, it was determined that it had a pleasant taste and was deemed suitable for consumption in terms of health considerations.