The correct temperature for wine can make all the difference. Under the assumption that white wines should be chilled and red should be room temperature, most people end up serving white wines too cold and red wines too warm.
White wines should be “chilled” but not served ice cold, thereby numbing your palate and dulling the taste. After all, this isn’t Bud Select, which used to brag about having no taste at all; good wine has nuances and complexities of flavor which can be lost if served too cold. Chill your whites down to 45 or 50 degrees – don’t just stick them in the fridge and forget about them. Chill them for 20 minutes or so.
Red wines shouldn't get any warmer than 65 degrees. All you need to do is pop them in the fridge for ten or fifteen minutes to bring them down to a fresher, more drinkable temperature.