Look, here’s the simple truth: chill your Chardonnay unless you’re trying to prove a point to a sommelier. Stick it in the fridge for 90 minutes, or that ice bucket for 20. Aim for 45°F to 50°F—cold enough to taste zippy, warm enough to taste wine.
If you get it wrong, just blame the weather. Wine is flexible, like a yoga instructor after three glasses. And remember: a chilled Chardonnay is a happy Chardonnay. Serve it too warm, and you’ll be the one who’s buttery—and not in a good way.
Now go forth, pour yourself a glass, and chill. Literally. Your couch is waiting.
