In Hong Kong, summers get extremely hot and humid. Personally, I find sipping a nice cool Sauvignon Blanc or Pinot Grigio helps me chill out after a long hot day. But I find most people here still prefer to drink red wine; unfortunately, the wines are usually served at room temperature and are always too warm and flat.
Room temperature, of course, greatly depends on the season and where you are. During the summer, I always prefer to have my red wine chilled for 20 to 30 minutes before serving. I think a slightly chilled red is definitely refreshing and it complements most food.
In Parker's Wine Buyer's Guide 7th Edition, he explains that ”The temperature of red wine is very important, and in America’s generously heated dining rooms, temperatures are often 75˚ to 80˚ F, higher than is good for fine red wine. A red wine served at such a temperature will taste flat and flabby, with its bouquet diffuse and unfocused. The alcohol content will also seem higher than it should be. The ideal temperature for most red wine is 62˚ to 67˚ F, light red wine such a Beaujolais should be chilled to 55˚ F.”
I think when people spend so much time trying to find a perfect wine but then serve it at the wrong temperature, they are often disappointed. Many times the problem is not with the wine but the wine temperature.
