According to the Evening Standard (6 June 2016) we have got it all wrong:
Jancis Robinson, the editor of The Oxford Companion to Wine, said people do not realise light red wines should not be served warm and open bottles of the beverage should be served cool.
Certainly the French have always considered that we serve red wines too warm. The French term “chambré” translates as “room temperature”, but was a term coined before the days of central heating!
Similarly she warns of the dangers of serving big white wines too cold, straight from the fridge!