Some whites ought not be chilled much at all, and almost all reds are usually served too warm. There are no rigid rules for the right temperature for a wine since the conditions where the wine is being served are often not taken into account. And they ought to be. In general, here are the temperatures I use for various wines. Chardonnays, dry Rieslings, very inexpensive boxed wines, etc.
Most restaurants deliver white wines at temperatures that are far too cold.
Other than bubbly, rose and a couple of other wines, I don't require an ice bucket. I would rather watch a white Burgundy slowly rise in temperature than keep it so cold that I can't see its more subtle characteristics. Which means no warmer than about 60 . If you get a warm Cabernet, don't hesitate to ask for an ice bucket.