I'm quite the advocate (Wine Advocate ... get it?) of cooler temperatures for red wines than what we're used to. We Americans tend to think that "room temperature" equals "warm." Kind of how many Americans tend to think that "Chihuahua" equals "cute."
The next night I had a roasted turkey thigh and poured a glass of the same wine – with some trepidation, I might add. After all, could a wine that caressed the barbecue sauce so beautifully the night before possibly be any good with plain ‘ol turkey?