To Chill or Not to Chill that is the Question (sorry, bill)?

Question

Okay, just out of curiosity, lets say, I love drinking my wines chilled, both red and white. That's how I enjoy it. A friend gives me really nice Faiveley Montrachet. Tells me how its heaven in a bottle. Tells me that if I chill numb like I do all whites, he'd shoot me. Says it gotta be had around 55 degrees or so (what he thinks I carry a thermometer in my hip pocket). But its now my wine, why shouldn't I have it anyway I want? So, the question is, do I follow suggested guidelines for drinking white Burgundies or have it the way I want to, as it is my taste buds in question.

Answer 1

certain wines falvors become masked when you chill them, white wines tend to be fruity or oaky, or very sweet, the chill is part of its lightness and helps bring out its qualities, whith red they have much more complex flavors more or a warming flavoring, when chilled it doesnt allow the release of certain flavor notes and would be a waste of such a fine bottle. i would do as your friend suggest, and if you dont like it like that recork it put it in a chiller and drink in 15 minutes cold good luck

Answer 2

For the most part, I say drink whatever you like however you like it. You could compromise though and pour 1/2 glass, leave it out for about 15 minutes to warm up a bit, try it. If you don't care for it at that temp then drink the rest of the chilled bottle that you left in the fridge. If your friend asks then you can tell him with a clean conscience that you tried.  

Answer 3

Probably find my body next to yours then. I love a chilled white wine. Red, not so keen. But I say - "To chill, that is the answer!"