Serving temperature for textured non-aromatic white wine

White wine can suffer from being too cold as much as it can from being too warm. At colder temperatures flavour esters are suppressed and all but the most aromatic of wines will lose their detail. Wines of particular delicacy and nuance can become mute, and oak matured whites can look decidedly unbalanced. On the palate the de-accentuation of flavours can be marked, and structural elements like oak, acidity and fruit tannins can appear out of kilter with concentration. For textural and not intensely aromatic whites, like many Chardonnays, a good starting point for serving is a cellar storage temperature of around 12-14˚C. From there you can simply let the wine warm gently on the bench or maintain or drop the temperature in the fridge. As always, let your palate guide you.