Dear Wine Master,
I was wondering which wines you are suppose to chill, and which wines you are not. Do you chill a merlot?
The perceived wisdom is that red wines are enjoyed more when un-chilled. I would agree in general because the one thing that chilling a wine does is to kill the delicious flavours. Certainly I wouldn’t ever chill any of the more full bodied reds (e.g. those made from Cabernet Sauvignon or pinot noir), but I’m told that a slightly chilled Beaujolais or Valpolicella can be delicious on a warm Summer afternoon!
As far as white wines are concerned, I would recommend that you chill before drinking. Make sure that you don’t over-chill because, again, because some of those important flavours will be hidden by the cold. I’m sure you will have discovered just how refreshing a nice cool white wine can be.
In the end it’s your choice, but the important thing is to ENJOY IT!