To chill or not to chill

[wdonovan]

"...The temps in European castles hovered around 60-65 degrees..."

BINGO. It ain't the wine that's changed, it's the room. I can't count the number of stupid waiters that I've had to explain that too. I would normally let it slide, except when they give me a "You're wine illiterate" attitude when I ask for an ice bucket for the Bordeaux that has been 'properly' stored at "room temperature" (maybe 80°F in the pantry in July).
Englishman1 --- I like that rule. That pretty much puts both reds and "not so lucky to be reds" in the right climate. One rule I'd add. Take vintage or RD Champagne out of the fridge while you're taking out the whites. (And take out the same glasses also, not flutes).