So a NY Sour?
Not mutually exclusive for me. Have wine with lunch or dinner. Have whisky mostly after dinner; and, occasionally, after a couple of post-golf beers.
Nowadays its mostly wine with an increasing proportion being Champagne, for the same reasons stated by others: plays better with food, easier on my body as I’ve gotten older. Or maybe I just fear the apocalyptic hangovers of yore more these days? 
Also, yeesh, the prices and Darwinian struggle to source whisk(e)y makes Burgundy look easy… 
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I almost never drink whiskey when I am out because the prices are nuts. I usually have a few BTAC open at home at any time, so paying $100 or more for a pour at a restaurant makes no sense to me. If someone has something good for a good price I will though. I saw the Capital Grille on 42nd street had Russell’s Reserve 13yr for $26, so I did a few of those. I often will end my night at home with a whiskey. When I’m out, I like to try different wines by the glass for variety, or corkage.
Easily wine. We tend to take for granted that the number one ingredient in wine by volume is in fact water which makes up pretty much 90% of its composition. Due to the fact alone that it quenches more thirst than spirits do, I will reach for wine far more often.
In fact, when drinking whisk(e)y or any other spirits, my friends and I often tend to have glasses of water on the side and reach for them quite frequently, both to refresh the palate and hydrate. I suppose you could just use the spirit to hydrate but that would presumably be extremely dangerous to one’s health.
at home its wine 90% of the time. as the weather warms and I can sit outside at night, sometimes I take a whiskey or bourbon to sip on. when Im out to eat, which is not often, its usually a cocktail as the wine selections are not great and very overpriced. last week I had a very generous poor of Blantons (never thought I would find it this cheap) for $14, while a glass of woodbridge cab was $12