Room temperature white wine is nothing to worry about: In the time it takes you to open up a box of crackers, set some cheese on a plate and catch up with your guests, you can get the wine to the right sipping temperature. Very chilled white actually isn't ideal, since the cold masks the flavors (the one exception, says Osborn, is if you have really cheap wine; then you want to hide the flavor). But if it's a decent wine, you'll kill the aromatics by serving it freezing cold, she says. Just dunk the bottle in a bucket of ice and water for 15 minutes (avoid submerging the cork). You can also keep a clean, empty wine bottle in your freezer and pour a few glasses of unchilled wine into it—after five minutes it should be perfect. Or serve the wine over reusable ice cubes, which cool your drink more slowly than regular ice but won't dilute the drink. Last resort: Drop a few cubes of ice into a filled glass, swirl it quickly and then pull them out. And if you don't mind altering the wine's flavor, slip a few frozen grapes into your glass.
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