It's flabbergasting how many restaurants serve warm red wine by the glass and bottle, starting with those establishments belonging to 'America's leading Restauranteur. Red wines, even good ones won't taste well at 72 or more degrees. Countless restaurants with excellent food don't care about their wine programs. These days, with so much wine awareness, a restauranteur has to be clueless or cynical not to serve all their red wines at 52 degrees whether it's by the glass, at $40 a bottle or at $4,000 a bottle. And same for the whites at 52 degrees. Are customers that dumb? Once I asked the sommelier at Gramercy Tavern why there were so many bottles of red wine stored behind the bar and was told when the restaurant was built they did not put in enough storage. Well, renovate, take out a few tables and provide your customers with wines to drink at the proper temperature. Why do diners put up with warm reds and too cold whites?