Any sediment in the wine should collect in the shoulder. Pouring should be stopped the moment any sediment starts to spill into the neck of the bottle. If the wine has an excessive amount of sediment, or if the cork breaks up in the bottle, the wine can be filtered into a decanter. Use a very clean fabric, such as muslin, or a paper coffee filter and a funnel to do this. The serving temperature of wines is a very subjective topic.
Most wines tend to show themselves best when served on the cool side.
Wines should never be served too warm or too cold. One loses all the aromas and flavors to be found in fine wine. If a wine is served too warm, it will taste mainly alcoholic, light in body and out of balance. Try it yourself and see which temperature you prefer. In general, white wines are served at 50 to 55 degrees Fahrenheit.