I suspect most people want their chardonnay slightly overchilled, and in any event in should be served cellar temperature or a little below. So it is supposed to be slightly chilled. That said, given the taste-killing effects of high altitude, probably better to serve it warmer on airlines.
I've found many restaurants tend to serve reds at room temperature instead of cellar temperature or a few degrees above. I'm not interested in drinking mulled wine.