Which red wines are served chilled?
If you’re serving meaty fish – tuna, salmon, swordfish – you can pair it with a light fruity red, slightly chilled. Cote de Nuits, Sancerre Rouge, or Beaujolais are possibilities, but then again, you could just serve up a very nice Chablis or white Sancerre. Unless you’re into wines in a big way, I wouldn’t worry about it. Reds at room temperature, whites slightly chilled. Contrary to what Jellybean says, letting a wine ‘breathe’ does improve it, especially a ‘big’ red. If I’m having a good Burgandy or Bordeaux, I always open it five hours before serving. The change in the wine between opening and drinking can be quite astonishing.