Service temperature 101

I’m not very well versed in wine, just enjoy it. However I have a small, 6 bottle wine fridge which I use for cheese making. As there is no cheese at the moment and I’m having a nice lunch party on the weekend I should take advantage and serve my sparkling and still white wines at the correct temperature, which is.....? Please advise.
Also you may as well help some more and perhaps elaborate on other wines reds etc.
Thanks

[Jenise]

Barb, I think there's a wide range of correct which starts with what do you like? From there it's how hot is it outside and what's the quality of wine involved? Inexpensive fruitier wines, and often bubblies, benefit from cold, around 40F. You're in winter there so heat is probably not a concern. I open good Chablis etc at around 50-55F.

Jenise is rught, it can depend on wine style, personal taste, and situation, '
I tend to serve NV Champagne, other bubbles, light crisp SB etc at fridge temp (40-42F, 5 C)
Vintage champ, Muscadet, aromatic whites (Gewurz) 50, 10C
White Burg , good Chardonnay, Riesling, Chenin Blanc cellar temp (55, 13)

All of those are a bit colder than ideal but I figure wine will warm a bit after pour and I'd rather go too cold than too warm

And situtation can change too- it serving Muscadet or Chablis with raw bar I might serve close to fridge temp to accentuate minerality and feeling of crispness

Thank you both