Room Temperature.

I am sitting here, finishing off the last of my Barefoot Pinot Noir. Of course by now the taste is not as fresh as it's been a few days open. I did chill it a bit. Reds are supposed to be served room temperature, but when they refer to room temperature they actually are referring to "cellar" temperature (as in wine cellar). I had it with a couple crackers and some blue cheese. It's funny how I have been exposed to different cheeses in the wine classes. I would have never have picked blue cheese, but it does go well with red wines.

Anyways, in the future I will probably chill my reds a bit. Too chilly kills the taste and brings out more of the tannins (I'm told). So about 55 degrees should be right.