Once I posted this question to my fellow wine kakis, "What is the optimal temperature to serve and consume your wine?" I got a range of answers like, chill for white and ambient temperature for red and many many more versions.
According to Wines and Spirits, Looking behind the label, the service temperature is linked to the style of wine. A medium/full bodied, oak wine like a White Birgundy, Fume Blanc should be served lightly chilled at 12 degree celcius. Whereas a light/medium bodied white like a Muscadet, Pinot Grigo, New Zealand Sauvignon Blanc should be served at 10 degree celcius.
For light bodied red wine like Beaujolais, Bardolino and Valpolicella should be served lighly chilled at 12 degree celcius. Medium/full bodied red like a Red Burgundy, Rioja, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone della Valpolocella should be served between 17 to 18 degree celcius.
Sweet wine like Sauternes and sweet muscats must be well chilled between 6 to 8 degree celcius.
Enjoy your wine at the good temperature. Cheers!