chilled or not?

[Brom]

Geez I hate to disagree, but I think the temps for dry fullbodied reds are too high.

Dry full bodied reds can be served at cellar/room temp. That will bring some up to 65°F, but cellar temp would be about 55°F. Contrary SOB that I am i would like to say 60°F.

Chill all your whites. If using the fridge, take them out 20-30 minutes before serving. Same for rosés.

Chill all dessert wines. Take them out 15 minutes before serving, except for the best - Sauternes, TBAs, BAs and Eisweins - treat as regular dry white and take out 1/2 hour before.

Some light reds are better a little chilled. People most often note Beaujolais - you will have to see what you like in this.