The first time I saw this done with white wine I was agog with horror! I’d never seen anything like it (I was about 24 and had grown up with very wine-knowledgeable parents - think vineyard tastings every summer in Bordeaux and so on). The only time I had ever seen ice cubes in wine was in cheap rosé in the south of France, where it was all good; but I’d never heard of it anywhere else.
The lady I saw do it first was actually super super posh, and had been a diplomat in America, where she said she had picked up the habit of putting ice cubes in white wine. So I reckoned, if she can do it, so can I. And it’s great. So I’ve never looked back since. (Admittedly, I probably wouldn’t do it if I was being served the finest Chablis at a state banquet. But in a glass of Sainsbury’s Gavi on a Friday night - well, it’s ice, ice, baby!)