For me, for red I’ve veered mostly Northern Rhone and Pinot (balanced CA and some Burgundy) with a smattering of Piedmont and Southern Rhone/Provence and a few select red Loire and Cab blends (Bordeaux and Santa Cruz Mountains). There is far less Italian and CA Cab overall. For white I’ve gone hard on Alsatian Gewurztraminer and moderately so on Alsatian Pinot Gris, with Germans (specifically Spatlesen), white Rhone, white Bordeaux and CA SB making strong appearances. Almost zero Chardonnay of any sort anymore, and less dryish Riesling than I used to. Of course, Champagne is still high on the list.