Something I feel passionately about is that we drink our red wines too warm and our white wines to cold. I was reminded about this when I cracked open the Can Feixes red at work. I had put it in our temperature-controlled cellar, which is about at 60 degrees. This is the PERFECT temperature to drink red wine. Nothing is worse then opening a bottle of red that has been sitting in a hot or even WARM room. All it does is ramp up the booze and make it taste hot, like hot from heat and alcohol. So here is my guideline for drinking reds and whites:
RED: Put it in the fridge 30 minutes before opening.
WHITE: Take it out of the fridge 30 minutes before drinking.
As a test, get two bottles of cheap but decent red. Leave one in your roasting apartment and the other in the fridge. Then compare and let me know what you think.
As far as whites, think about it like shitty vs. good beer. When you are drinking a Miller High Life tallboy, like I am now, you want it bone-chilling cold, just pulled out of a cooler full of ice, so all you taste is cool smoothness. But with a nice beer, you just want to pull it out of the fridge and enjoy how more complex it gets as it warms up from your hand. Or maybe you just want to get wasted, I dunno.