wine temp

[june4t1]

Hi guys!
I'm planning to serve some moderate priced chardonnay with pork, chicken and fried shrimp(not deep fried). Sort of Japanese style. Small cuts, hot plate etc.
What's the appropriate temp for the wine?
Room temp, chilled or ice cold?
Would appreciate (experienced) reply.
Thanx Bernie

[Innkeeper]

Hi June4t1, and welcome to the Wine Board. "Chilled" is the best descriptor. Can't handle F to C conversions, so let's leave it at halfway between freezing and warm. Or, if you can do it, between 55 & 60 F.

If, by moderate price, you are talking around $25.00 Canadian; recommend you go with a nice St Veran. If you are not locked into chardonnay, a Vouvray from the Loire would match well with your food selections. It should be served at around the same temperature, maybe a tad cooler.