QotD: It isn't global warming, it's domestic heating

[. . .] chilling red [wine] isn't a crime, it's the way its always been . . . it's just the world around us that has changed; let me explain. Today, room temperature is ~70 degrees (21 Celsius) — but in the days when room temperature for reds was first adopted, room temperature wasn't controlled by central air or ambient heat; it was a drafty old French chateau. Here you were lucky if rooms got into mid-50's, and walking around with shorts and a t-shirt on indoors was more likely to give you hypothermia than any kind of comfort. So when you went down to the basement and pulled a bottle off the wine cellar shelf to serve with dinner, it was already "chilled". The idea that red wine, to be served properly, had to be stored next to the oven, was perpetuated by restaurants — and somehow that's just become [accepted as] the norm.

Wine should not be the same temperature as your soup . . . too warm and you kill off all those great subtle flavours. Same can be said about too cold, but if it's too cold, it can always warm up to produce those flavours — too warm, and you're being even more uncouth by dropping a few ice cubes in to chill it down, diluting the taste with water in the process. The only thing worse is stirring in a packet or two of sugar (I've seen and heard about both courses of action)

Michael "Grape Guy" Pinkus, "Raise your Spirits: A Chilly Response", Ontario Wine Review, 2008-03-12