Peter Pun wrote:
>> >  Though it's still nice to quaff a chilled glass of
>> >  white [...]
> Chilled? 8-o

As a NNS, I'm missing the pun here. I definitively don't have to 
recourse to a dictionnary for "chilled" whereas I could have had for 
"quaff". My friend google has a *lot* of occurrences for "chilled glass 
of wine".

My personnel feeling : Don't abuse chilling for white wine. It's good 
for wines that are very mineral, or liquorous, but the wine with an 
"opulent bouquet" described just above should be served still fresh, but 
kept far away from the icy zone. The more scent, the more the ideal 
temperature rises. Deduce whatever you want from it ;-)