18.2% and rising.
Buying more rieslings, Oregon whites across the board, and Chablis.
About 50% for me. If you count fortified wines, way over 50% given my penchant for Madeira.
About 20% here, and holding steady.
A PSA note I tediously always make in these threads - the percentage in your cellar is not a reflection of the percentage of that kind of wine you buy and drink. Your cellar percentage is heavily skewed towards how long you hold certain bottles.
For example, I drink many times more Chardonnay and Zinfandel than I do Bordeaux or Barolo, but I have many more times the latter two in my cellar.
Love this thread. Been feeling the same way - find myself drinking substantially more whites this summer compared to years past.
Me too. I think it has to do with the growing availability in my market of inexpensive high quality Italian, French, Spanish daily drinkers.
Not necessarily, Chris. It’s a valid point for many people, I’m sure, but the exact opposite can also easily be true for others. We drink far more white, rose and champagne, and therefore buy it in purchase increments of multiple cases to make sure it is always on hand. For instance, we currently have 10+ cases or more of our house rose champagne and 10+ cases of house BdB in the cellar, because we reach for those so often. Those holdings and other similar ones skew our percentages towards what we drink the most. I am sure there are plenty in this camp as well.
Mine is actually 17% white, as I wasn’t thinking of Sparkling and sweet wines when I voted.
For me the weather has an influence on what we eat which dictates what we drink. Even with the AC cranked up in the summer I just can’t get in the mood for the same heavier comfort foods like braises, rich pastas, etc that I crave when it’s cold.
From a drinking perspective we are probably 75/25 white to red in the warmer months and 50/50 in the cooler months.
In my cellar we are 30% whites. We enjoy whites on the younger fresher side so they don’t stay in the cellar long. Only really age some Chablis and Riesling which I do like with a bit of age.
I’m with Sarah. Another example is I know plenty of people with mature cellars and what they drink is exactly in line with their cellar.
Actually I’m generally the opposite, although I have been drinking more champagne lately. When I was younger, I drank a lot of white wine and now rarely do.
The cellar is 7.5% white and some of them are getting old because we just never get around to opening them.
Wow, am I the only red wine cellar on here? Or just the only person wiling to admit it? ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
Perhaps 2.5% to not quite 3% is white wine.
22 percent white
Almost no dry white in My cellar. A couple '99 Beaucastel Roussanne VV, a '94 beringer Sbragia Chardonnay, and some 95-96 Aile d’Argent.
But the very sweet yum yum… Krachers, Höplers, Trimbachs, ZH’s, Tokaji ezzencias and Sauternes, are better represented.
-Still only around 5% golden stuff in total. Rest is red.
If I need white wine, I buy for the occasion. At dinners with wine friends, I’m a red-provider, the white comes from expert friends, with strange knowledge, beyond My comprehension. But I always like the Rieslings being served.
Regards, Soren.
Whites in cellar approx 20%.
Consumption per year of whites approx 30%.
10% max. On a good day. Rounding up. And this is mostly wine for guests, so again, it’s an even smaller percentage of purchases.
It’s cold where I live most of the year.
It’s all about reds for me and my wife, but I think we are with the market research. Magazines with red wine on the cover sell better.
…which brings up an interesting question (at least for me): Which whites make for the best aging, and how long do you expect to cellar them compared to your reds?
Last year, I purchased a handful of '90s white burgs as an educational experiment, and I found them all to be just too oxidized for my taste. Then again, I’m still learning 'burgs.
That said, I’ve got several '95/'96 champagnes (Veuve, Billecart Salmon, and Perrier Jouet) and they’ve all been great so far.
I’m pretty bad at CellarTracker as it is, but I really don’t even bother to inventory most other whites/rose that I buy simply because they are generally all consumed quickly after purchase.
Just a guess, but I’d say at least 50% of my cellar is white. And we probably drink 80% white at home throughout the year. There are SO many excellent white wines, if you look beyond Chardonnay (which we also drink). Whites go with so many foods, often better than most reds. Whites are generally easier to drink, not having the raspy tannins of red wines. It is far, far easier to find quality white wine at a moderate or lower price point than it is for reds.
I can understand people drinking more red than white, but it’s hard to imagine why someone would think having a cellar with less than 10% white is a good thing. You need to get more adventurous!
Red 75.5% Bottles (1,405) / Pending (31) /
Red 74.3% Bottles (1,383) / Pending (31) /
Red - Fortified 0.9% Bottles (17) /
Red - Sweet/Dessert 0.3% Bottles (5) /
White 23.4% Bottles (445) /
White 20.7% Bottles (393) /
White - Sweet/Dessert 1.1% Bottles (20) /
White - Sparkling 0.8% Bottles (15) /
White - Off-dry 0.6% Bottles (12) /
White - Fortified 0.3% Bottles (5) /
Rosé 1.1% Bottles (20) /
Rosé 0.8% Bottles (16) /
Rosé - Sparkling 0.2% Bottles (4) /
Other 0.1% Bottles (2) /
Fruit/Vegetable Wine 0.1% Bottles (2) /
I also go through whites slightly faster than reds so my purchase percentage is closer to 25%. The real issue I’ve found is that almost none of my non-wine-geek friends would drink white wines if I didn’t provide them.
16.51
I guessed 50%, and sure enough, CT shows 53% of my cellar is white. Biggest region is Burgundy, but then Dirty & Rowdy and Rhys anchor a sizable California chunk, plus Champagne, Sauternes, Loire, German Riesling, etc.