With summer in full swing, it's easy to find yourself pouring wine that is living life on the warmer side. Many learn that red wines need to be served at "room temperature" - forgetting that "room temperature" in the states can be considerablly higher in the summer. Double check some standard serving temps and if needed give your reds a quick chill before you fire up the grill - so that you will have a wine that is ready to bring forth flavor and not just dominating alcohol when you are ready to eat red meat.
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You are so right about room temp in the summer. I usually take my reds out of my cooler, decant or just pour them into a glass and let it come to a comfortable temp for me to enjoy the wine. Also, I’ve found a wine that will cool you off, 2007 Turkey Flat Rose`, it would pair nicely with chicken, turkey or pork off the grill.