Full-bodied white wines (Chardonnay, Viognier, Chenin Blanc) are served at about 55-60 °F so that their more complex aromas can be appreciated.
Sparkling wines such as Champagne, Cava, Prosecco, Blanc de Blanc, etc. are served colder than still white wines. About 45-50 °F is recommended. This temperature does not suppress aromas because the bubbles of carbon dioxide (CO2) carry the aromas to the surface of the wine.
The colder temperature is desirable to keep the bubbles from being released too quickly and the wine tasting flat, which it will if the wine is warm.