I have just acquired my first bottle of white port, and am wondering- Is it normally drunk chilled, or at room (cellar) temperature? I have read suggestions for both.

By 'not' do you mean not to have it? Otherwise the answer is chilled, preferably frozen.

P.S. Depends on the Port.

Indeed, it depends:

Some dry white ports can be drunk at cellar temperature (e.g. Churchill), but I still like them better slightly chilled. All of the medium sweet or full sweet (lagrima) types are best when chilled.

Most white ports are fairly undrinkable on their own and show best when mixed with tonic, ice and lime.

Exceptions: Niepoort dry white, Churchill, Quinta da Casa Amarela, Quinta de Baldias, which are all very good.

That's what I figured. Thanks.

Oh, I forgot: Some white ports can be really good. The Presidential 1952 white port (aged on wood) was one of the best ports I've ever tasted.