I always recommend that white wines should be served between 45-50°F. A good rule of thumb: the lighter the wine, the cooler the temperature. White wine is best served several degrees above refrigerator temperature.
I bring my white wines out of the cellar at 55 degrees just before serving and let them open in the glass as they warm and breathe. I find somewhere between 55 and 60 degrees ideal.
I like to start at cellar temp and enjoy the evolution as the temps rise closer to 65. I also use a device which chills the wine just a bit so that it doesn’t approach room temp too fast (ice bucket keeps too cold for my taste and delays the desired progression). To me, its all about experiencing and identifying the nuances of the wine at various temps as the wine gradually warms up. That said, if I were opening a very special bottle, I would want to avoid starting the serving temp too high for the reasons already mentioned.