The familly of spirits made out of grapes (= the clear spirit comes from the distillation of grapes) is very WIDE and take many forms.
Spirits which use wine must (pomace) as base
Pomace is the leftover from wine making, the must made of skins, stalks, seeds, stems everything left once the fermented grapes are pressed.
The most famous of grape pomace is the italian GRAPPA
Every country producing wine has developed its own “Grappa”.
In France this is called MARC, BAGACEIRA in Portugal, ORUJO in Spain, TRESTER in Germany, LOZOVAČA in Croatia, Montenegro and Serbia, ZIVANIA in Cyprus, CHACHA in Georgia, TSIPOURO in Greece, TÖRKÖLY in Hungaria, GROZDOVA in Bulgaria...
Brandies which traditionnally use wine as base
The word Brandy* is used when the spirit is made from the distillation of wine for example for ARMAGNAC (in France) COGNAC (in France) PISCO (in Chili and Peru) METAXA (in Greece) STRAVECCHIO (in Italy).
*Brandy (from brandywine, derived from Dutch brandewijn, gebrande wijn or "burned wine") is a spirit produced by distilling wine.
Spirits which use grapes or wine distillate as base
Eau-de-vie can technically be made from any fruit, among them, grape even though quite rare.
And by extension the term "brandy" is also used for liquors obtained from the "wines" of other fruits such as mirabelles, cherries, apples, plums, williams pears... They are called fruit brandies. They are cover in their own section HERE.
Of course gin and vodka producers can also add wine blends or distillates from wine to their products, for marketing purposes for example