Become a wine expert (Part 2): Serving temperature for white wine
White wines are often served too cold, which is a problem. When served too cold, many delicious fruit, mineral, floral, and citrus flavors will be undetectable during tasting.
For refreshing whites (Sancerre, Sauvignon Blanc, Pinot Grigio, Torrontes, Albariño, etc.) the correct serving temperature lies between 37 degrees Fahrenheit and 43 degrees Fahrenheit. With "refrigerator temperature" usually at about 34 degrees Fahrenheit, these wines can usually be served right away as they will warm in the glass. With bigger, more complex whites (Chardonnay, Viognier, and White Burgundy - which is Chardonnay) the correct serving temperature approaches "cellar temperature" which is around 55 degrees Fahrenheit.
The next time you open a "bigger" white like Chardonnay, Viognier, White Burgundy, Roussanne, or Marsanne, try pulling the bottle out of the refrigerator 30 minutes prior to serving to let it warm and open up a little bit. Take note of the greater variety of delicious flavors. Also, if you are served a wine that is too cold, you can place the glass in the palm of your hand and use your body heat to warm it and release more flavor - I go into that a little deeper in my post on "how to hold a wine glass." If you have any questions feel free to email me at firstname.lastname@example.org or hit me up on twitter (@bobfwilson) Cheers!