Wine World: 'Kitchen sink' blend a good pairing for fondues

The answer of course is to make a blend. Call me cynical but when I see idiosyncratic blends on the shelf I assume the vintner is making a two-handed grab for a better profit margin.
Such blends very seldom stay static, because the vintner is dependent on what’s available at the appropriate price. This is something of a problem for the consumer because unless you really just love the backstory the wine will change from year to year.
Okanagan winemakers have been playing around with Marsann