Hi MikeL2

Interesting point

I found this table on Jancis Robinson's site.

She suggests serving red sparklers lightly chilled, but not as chilled as most whites, 10-12 degrees celsius, 50-54 Fahrenheit (or just bung in the fridge for 1.5 hours!)

Wine style        Ideal serving temperature °C/F        Refrigerate for (hrs):
Light, sweet, whites        5-10 / 40-50        4+
Sparkling whites        6-10 / 42-50        4
Light (aromatic) dry whites        8-12 / 46-54        2
Sparkling reds        10-12 / 50-54        1.5
Medium bodied, dry whites        10-12 / 50-54        1.5
Full sweet whites        8-12 / 46-54        2
Light reds        10-12 / 50-54        1.5
Full dry whites        12-16 / 54-60        1
Medium reds        14-17 / 57-63        -
Full or tannic reds        15-18 / 59-65        -

LFF