I just read this article in the New York Times. Sweet redemption. For years, I have been telling people that most white wines are served too cold. When we dine out we consistently request no ice bucket “please.” Since the New York Times wine writer agrees hopefully more people will believe this. The only wines that I think should be very cold are sparkling and Champagnes. Although I understand that some folks like their whites freezing and their pork well done (and dry), personally I want my white wines served around 65F and my pork pink. Personal choice: it’s a good thing.