Dale Williams wrote:I'll be odd man out here and say more than 80% of my cellar is red. That's based on Cellatracker, and the reality is I probably drink 40+% white, but tend to cellar less. I've had great experiences with aged Riesling, Chenin, and Chardonnay (at least in Burgundy), but for my tastes the benefits of cellaring are less clear with whites. The difference in pleasure between drinking young and drinking mature in a solid classified Bordeaux or top GC/1er red Burg is immense. But for me the difference is not as clear with most whites (Savennieres being the clearest exception).
Red - Fortified 0.68%
Red - Sweet/Dessert 0.19%
White - Off-dry 4.26%
White - Sweet/Dessert 3.58%,
White - Sparkling ( 0.19%,
Rosé - Sparkling 0.10%
I hear ya. Lately I've been forcing myself to buy more ready-to-drink reds (like Brun beaujolais, CRB gamay, various S. Italian wines) instead of only investing in long term agers. It's tough working around the Perry Postulate ("Why buy 4 $15 bottles of wine when you could buy a Mascarello instead?")Funny thing is that when I go to pick a wine, I think no reds are ready to drink but I hardly ever have a problem finding a white wine.
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