Stoop, the classical view is that red wine should be served at room temperature. However, this "room" would be a dining room in a French chateau with 0.5 metre thick walls keeping the place cool. It would not be the back room of a Turkish restaurant in summer nor even my kitchen in the UK during the recent heatwave. Therefore I ask for red wine to be put in an ice bucket in Turkey and at home bang it in the fridge for half an hour in exceptional UK conditions.