How to serve a Pinot Noir

[Tastevin]

Hello Terry,
I am a new member in England and have just come across this great site. Yours was the first question I saw. Whilst it may be somewhat after the event, I offer you my thoughts on the subject of 'Pinot Noir - chilled or room temperature'? Generally Pinot Noir, as with other reds (except for those from the Beaujolais, which are made from the Gamay grape) are best served at room temperature. Sometimes there are exceptions to this, so I suggest that when buying reds you ask your wine merchant for advice. I bet that 99.99 times out of a 100 the answer will be 'room temperature'. Returning to Beaujolais wines if I may, I find these do benefit by being chilled, especially Brouilly.
AN ASIDE HER TO HADES - Hades do you really stick all your reds in the fridge! Perhaps it is so hot in BC that you have to do that in order to bring the wine's temperature down to what we in England call 'room temperature', say about mid F60's?(:-). I am not being facetious, I am interested to know.
ANOTHER ASIDE HERE TO INNKEEPER THIS TIME -Innkeeper, do you really believe Hades has got it right by sticking his reds in the fridge?