Slowly eliminating cabs and most Rhones and anything high-octane, dense, hedonistic, powerful or however else critics describe their 100 pointers.
We seem to be headed for a cellar that will be something like 80% Burgundy (mostly red but some white) and 20% other, like volcanic wines, dry riesling, high-altitude garnacha and the like. I think our holy grail is “weightless complexity”. Not sure exactly how else to define it but we love it when we find it.
Sounds all very hipster like.