Sometimes grapes are left out in the sun to naturally concentrate their natural sugars like straw wine, and some are just picked later on the vine.
There are wines that have added sugar in them – like most Champagnes (called dosage) – and there are wine-based spirits, like vermouth and amari, which have a specific ratio of wine to sugar and, depending where you are in the world, to a base spirit. While that makes sense, the genre is expansive. The first thing that comes to mind when most people think of sugar in wine is dessert wine like port.
I think a lot of people underestimate the beauty of wines with noticeable sugar levels.
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