One of this country’s worst misunderstandings about wine is that red wine should be served at room temperature. I have always believed that when red wine is served at 70 degrees F or more, it is at its worst.
The misunderstanding comes from a poor translation of the French term referring to a room as a “chambre,” which is a room in an old, drafty French residence or castle, where there is no central heating. Such facilities were always very cool.
