Wine

Wikipedia says:

Serve Chardonnay in glasses suited to occasion, circumstances and wine. To focus attention on the wine, serve Chardonnay in a stemmed wine glass, with a bowl large enough to allow you to swirl it (so its aroma is easier to smell).

Younger Chardonnays can be served in tulip-shaped glasses; older, mature versions in wider, slightly broader-bowled glasses to accentuate the wines’ subtlety and flavor complexity.

The best temperature range for enjoying Chardonnay is cool or chilled (55-60 degrees Fahrenheit, 12.7-15.5 degrees Celsius), not iced, since low temperatures numb the wine’s aromas and flavors.

Aging Chardonnay
Most Charonnays are at their best within five years of the vintage, when their fruitiness is most evident. Only very crisp, well balanced, and/or concentrated Charonnays should be considered for long-term aging (10-20 years). As they age, Chardonnays soften in texture and become more subtle and intergrated in smell and taste (they acquire "bottle bouquet")- which makes describing them more of a challenge.
References :
http://www.vino.com/chardonnay/serving.asp

fabiocarella says:

Always served white vines chilled…they taste way better…
Red wines room temperature,…except for sangria or Lambrusco
References :

whiner_cooler says:

If you listen to the long winded, snobbish connoisseurs, they’ll have a reason for everything.

I was told by an old vintner friend of mine that wines should be served to your individual preference, reds can be enjoyed and served chilled and whites can be at room temperature.

The main purpose of wines is not to quench your thirst but to be enjoyed. Some wine drinkers know a lot about the making of the wines and how they’re supposed to be served and make a big deal about anyone who bucks their tradition. Too bad for THEM.

If you like the flavor of a heavy red wine served chilled, there’s your answer.
References :

chefgrille says:

I learned this from an older cousin. It stays chilled first, then brought out to room temp. I tried to put the bottle back in the fridge and was informed that the flavors develop more as the bottle warms a bit. And it’s true! I never thought I’d drink lukewarm chardonnay, but it’s good!
References :
I live in Napa Valley.

neff_ian says:

It DOES matter. Have it at 45F and it will bring out the best of it, the best smell and taste too. Try some other day having two bottles of the exact same Chardonnay (one at room temperature – 77F – and one at 45F) and you will be able to tell the difference, the warm one will give you more aromas (but kinda funky, like jam or boiled fruit) and it will taste sour, the cold one will expose less aromas, but they more like what the enologist wanted the drinker to feel, most likely vanilla, butter and/or some tropical fruit and the taste will definitively be better. There are some very good instant reading thermometers that can aid you with the temperature issue, but a quick rule is to just put it in the freezer for 30-45 minutes and it’ll be ready to be enjoyed!

PS: While drinking it, keep the bottle in a bucket with ice and water so it doesn’t get warm.
References :
Personal experience