Serving temperature for reds: cool them down, dude
Tonight is warm. At 11.30 pm the room temperature here was 23 Centigrade. This means that wines at room temperature are going to be too warm to appreciate at their best.
I know it sounds nerdy, but wine temperature really does make a difference. Whites I don't have much of a problem with: I serve them from the fridge, and they then warm up a bit. While 4 C (fridge temperature) is a bit too cool, after a short while, they're fine. The only time I have an issue with white wine serving temperature is at trade tastings where the wines are frequently left in an ice bucket with an ice/water combination: this is a really effective way of cooling the wines to around 0 C, which is far too low, and makes tasting a waste of time. I'd rather taste white wines too warm than too cold.
With reds, people just don't think enough. Often, in restaurants, the wines are served warm - even hot. And they're totally rubbish when they are warm. Most reds are best at about 18 C. 20 C isn't usually a problem, but any higher makes them taste mushy and unstructured. Some reds are better at around 15 C.
The difficulty with chilling warm reds is that you can take them too far, so that they're at around 12 C (which is what I've just done with a pair of reds that I whacked in the freezer for 20 minutes). Oh well, they'll warm up again.