Decanting white wine

[Thraz]

Not too much luck with this question in the Loire thread but it probably belongs here anyway.

How can I decant the occasional white wine and still serve it at the right temperature? Should the wine be decanted at room temperature, then put back in the bottle for some fridge time? Or decanted in the fridge? I can't imagine the latter would really work. Any input from the board experts would be greatly appreciated.