Chilled or room temperature??

[hotwine]

You'll notice in the postings that there is quite a range of opinions on the subject of the "right" temperature to serve each type of wine. In general, we chill whites and serve reds at (European) room temperature. But some are of the opinion that chilling robs whites of their subtle nuances, while others routinely also chill reds. It really comes down to being a matter of personal taste, developed through experience. My preferences are as follows:
- Riesling, Chardonnay & Sauvignon Blanc: chilled to refrigerator temperature, about 45 deg.
- Burgundy (both whites & reds) and Beaujolais: lightly chilled to about 55 deg.
- Bordeaux, Merlot, Cabernet Sauvignon: about 65 degrees.
Whatever works best for you is your right way.