A thought on serving temperatures for wine.  Yesterday I opened a 2005 Domaine Belleville Rully 1er Cru "Les Cloux" straight out of the fridge.  It was too cold and the true pleasure of this wine was hidden by the low temperature.  

Wine flavors are made up of volatile compounds and these chemical compound can be kept in check at low temperatures.  As the temperature of the wine rises more and more of these volatile compounds are released thus broadening the olfactory and gustatory experience of the wine.  When this wine was cold, it was green apple, with a touch of clove and the finish was short.  After an hour sitting at room temperature it turned into pure pleasure;  butter, Moroccan spices and rhubarb in the nose, with a viscous palate presence that expanded in the mouth finishing with crisp cleansing acidity (the green apple).  

What a difference and what a lesson.  So the next time you take out a bottle from the fridge and taste it directly, don't be surprised if you are underwhelmed.  Dry white wine, and high quality white wine like this Burgundy, should always be enjoyed at temperatures above fridge (or egad, ice bucket) temps.

Sante!