Why is there not a more diverse amount of fruits used for wine?

Growing up I remember adults always speculating about my great aunt X's incredible strawberry wine or mr. Y's (locally) famous blueberry wine.

What are the factors, besides tradition, that there are not more varieties of fruit used in the making of wine?

I assume it is based on fresh fruit being worth more at market than juicing, fermenting/storing and bottling the wine. But in the modern area, wouldn't fancy pants people love to have a bottle of blueberry wine to share with dinner guests? with price point being secondary.

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