White wines should be thought of as cut flowers, getting worse from the moment they are picked, and cellaring them akin to placing them in the vegetable crisper. I disagree with those who say white wines ideally should be consumed at point of purchase in the store, on the way home, or certainly as soon as you get home. That idea is a bit extreme. The ratio of whites to reds will determine the bottle count that is ideal, but you need a 156 bottle capacity if you are to pull three corks a week, and replace these wines each week, on average. Now it does no good to argue the life expectancy of Chardonnay or Zinfandel, just drink them all within 36 months, perhaps less for the really cheap white wines.
Sacred cows have no place in the first tier.
It is also important that depending on how many persons sip from this cellar, the per-week consumption can easily predict the capacity requirement within this tier. We know, of course, that the reason for a wine cellar is not to keep these tier one wines at the correct temperature and humidity in a vibration free environment. The reason is to store our precious tier two wines, the red beauties that will not only improve with age, but will actually increase in value to the point that we will feel chest pain while pulling the cork. The fact that a few white wines can be included, should in no way detract from pursuing the masculine, chewy, unctuous, jammy, extracted, opaque, viscous red wines, the kind that require a dental hygienist appointment the next day to pumice off the stains. In fact, think of red wines as men, and white wines as women, just to put it in perspective.