Yep, you're right about white wine. Should be served chilled but not cold. Plenty of people these days are drinking chilled red wine, although you want to avoid doing that with highly tannic reds(Cab sauv, Malbec and Italian reds, for example), because that's all you get when you drink it cold. Needs some warmth for the other flavours to come into play.
On the beer front, you're 'supposed' to dump it into a glass, so the gas disperses. I did this at a lunch a couple of weeks ago and copped s**t for it but unlike many European beers(English/Irish especially), Australian beer is massively carbonated. All that gas disperses in your stomach if you don't do it in the glass, so when you eat something, it gets agitated.
