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The aroma of wine is traditionally analyzed by sensory methods or by using gas chromatography; both analytical methodologies are slow and expensive and do not allow continuous monitoring. For this reason, interest in rapid methods has increased in recent times. Electronic noses (e-noses) stand out for their high sensitivity, speed, low cost, and little or no sample preparation. They present, however, low selectivity, which requires advance analytical methods to distinguish compounds. Here, we present a low-cost e-nose device for the analysis and identification of distinct varieties of wine. Chemical analysis data are compared to e-nose data through a principal component analysis (PCA) and a k-means clustering algorithm to establish relationships between varieties of wines and the e-nose classification capability. The results show that e-nose technology found significant differences between the analyzed samples, and furthermore, classifying the samples in accordance with the chemical analysis classification. The maximal accuracy obtained was 100% using the k-means algorithm for binary classification with N = 21 samples. Thus the potential of e-nose technology was shown in the wine industry for the identification and classification of wine varieties or quality.