A very good, but not too expensive wine is a Louis Martini cab (also available in reserve for a touch more money). It was my first wine and loved it!
As for room temperature, each wine has its own character. I normally drink wine with a great meal. But when I am drinking a wine to taste/test it, is start tasting the wine after breathing for a few minutes just after being open (when it is still fairly chilled). Then I repeatedly taste it every few minutes or so as it warms. As the wine warms, you will personally be able to taste the flavor/aroma/bouquet become more intense. There will come a point where it reaches its heighth and further temperature increase won't make the flavor any better (and may make it worse).
In my experience, I don't believe that solid room temperature has ever given me the best flavor...but letting it sneak away from 55F does increase enjoyment. Hope that helps. |