Thank you.
I absolutely agree - while I still love great Bordeaux and white burgundies, I'm more often drawn to Rieslings (German, Alsace and even Austrian) and red burgundies.
Thankfully I have friends with great cellars of the classic wines.
I'm of the same mindset. Bordeaux and white Burgundies are great, but pair better with specific foods (to my palate, anyway).
I worked at a restaurant over 20 years ago that had a very extensive wine list with several vintages of older Burgundies, Alsatian and German Whites and others.
One of the wines that blew me away was an aged German Reisling from Muller-Catoir that was about 12 years old. It was fantastic!
And it is always nice to have friends with deep cellars!! LOL.