Now, once again I find myself depleted on whites, whilst the cellar is brimming with reds. Seems to be a recurring theme. It got so bad I had to degrade myself with one of my own whites tonight. 
I need Riesling, I need Chenin, I need austere Chardonnay! 
Haha, you are not alone.
We bought a (quite nice) AlbariƱo at the local supermarket yesterday to have for dinner. Thatās the 1st time in recent memory weāve joined the 99% (or whatever the statistic is) who consume their wines within a few hours of the purchase.
We always need more whites and more varieties of whites!
Add us to your list. Especially in these warm Indian Summer months in California. Iām kinda looking forward to Fall and Winter so I have tome to reload whites for the next warmup. Right now weāre opening a white 10 out of 12 bottles.
Not my problem ā¦ 
ā¦ here in Austria I have enough whites from Styria, Wachau, Lower Austria ( and even Germany) ā¦
Sauvignon blanc, Riesling, GrĆ¼ner Veltliner, Pinot blanc and gris, Morillon/Chardonnay, Muskateller, Scheurebe, Traminer ā¦
(but my reds are mostly from France)
I have trouble getting my head around cellars that are 90% red. But then, I also have trouble getting my head around drinking only reds.
I was NEVER on this page, drank 99% red. Last 12 months, Iāve seen the light. Now I reach for a white or rose just as often, and am always scrambling to have enough. Purchases this year were probably 60% white or rose to try to catch up.
Typically the hold time for me is lower so I tend to store less white. Currently 50/50 by consumption with a 30:70 by storage.
Iād also argue in my case Iām more likely to casually drink white wine over red, hence it tends to get pushed down to the purchasing list.
I know thatās the typical thinking and common response, but it doesnāt play out in my head, at least not here. Unless the only whites you drink are pretty basic, they can all benefit from 10 or more years in the cellar - Riesling, Loire chenin, white burgundy, champagneā¦
The majority of my cellar is Nebbiolo, while the large majority of my whites are domestic* (Australia). As such while Australian Riesling, SĆ©millon and to a lesser extent Chardonnay all age well, I also drink a fair amount young.
You are correct tho, Iām certainly taking less comparative care with my whites.
*Tax /importanting costs favour this significantly.
Alvarinho from MonĆ§Ć£o and MelgaƧo, Loureiro from the Lima valley, Encruzado from the DĆ£o are my usual white choices on a day to day basis.
They can benefit from 10 or more years in the cellar if you trust them not to premox and you like a more aged profile in those wines. My consumption and cellar are a bit out of balance but close enough in the context of what I cellar. The non-reds I cellar are predominately Champagne (7.5% of total), White Loire (5.9%), White Burgundy (4.9%) German Riesling (3.2%).
Type - Consumed - Cellared
Red - 54.5% - 73.6%
White - 30.1% - 17.0%
RosƩ - 7.4% - 0.9%
Sparkling - 8.0% - 8.4%
We do tend to plow through a lot of whites with only a few years of age on them and are perfectly happy doing so.
Stop on by my place when youāre in the hood - Iāll hook you up . . .
Cheers
Speaking of aging, funny thing happened with my Swedish importer - the monopolyās head buyer (who everything has to go through there) said this:
āWe really like Adamās 2021 White Zin. If he makes one in 2022, weāll get it and have it as a spring release in 2023ā.
Both me and the importer were scratching our heads and were like āwell, if he likes the 2021 that he just tried and thatās on offer, why not just get that and have that as his spring release?ā.
Seems like he has some sort of hangup about rosƩes only be a vintage old. God forbid you have old rosƩ. Might kill ya!
I generally buy a case more Montenidoli Rosato than I need so that we have last yearās wine next year. Weāre still working through the last of the 2020s along with the 2021.
Iām utterly bored with my everyday white wine choices. Add insult to injuryā¦rose season is coming to an end as well. I prefer no/little oak white burgs or chardonnay. Iāve had some success with some random Italian whites as well as a few spanish and portuguese whites as well. But Iāve shied away from the spanish/portuguese stuff recently as thereās a funkiness that Iāve grown tired of.
Facebook would remove this thread and ban you for 30 days because their AI says the title is racist. 
I hear you. I underbuy dry whites and sparkling wines and am always playing catch-up because I consume them faster. Same with lighter reds (Vajra Clare, Tsiakkas Mouklos and the like).
CellarTracker tricks me by grouping Kabis into dry whites (and Spats into off-dry). But when I manually rework the numbers, the reality is clear.
Riesling is the only whites category (dry, off-dry and sweet) that I feel Iām ahead-of-the-game in. Next year Iām diversifying my AlbariƱo purchases and concentrating more on Champagne. Recently got lots of Cava too. But may be behind there too.
Speaking of which:
What regions/wines have you noticed that funkiness in, Mike?
Yes, like Guillermo, I am curious about that, too. I adore Galician whites, for instance, and never find them funky. Very pure, electric, food whites.
Good point! Changed!
Even with drinking riesling as my main daily drinker, my collection is 80% white wine 