>It mentioned that just about all wines should be serverd at 65-72%. I
>like my wine chilled allot cooler than that mainly because I do not
>like the strong alcoholic vapors in the glass as I try to drink it.

snip

> As of now I don't
>care for the dry, oak taste in wine. I like
>fruitfullness(mild-bold/lightly-wet I believe)

The problem may be as much the types of wines you are trying as the serving
temperature. It seems to be the style today to make very oaky, tannic wines. I
believe many of them (especially Cabernet Sauv.) need more bottle age than many
people give them. Try some Pinot Noir, Beaujolais, Zinfandel, and see if you
like any of these. These are more fruit driven and less tannic than Cabernet
(although each in quite a different style). I don't think it would be a problem
serving any of these in the low 60s (the Beaujolais a little cooler).

Most experts say you should serve reds at cool room temp. (low 60s).

Do some experimenting by trying a lot of different types of wines. And work
with a good merchant who knows (or can learn) your preferences. You'll get some
idea what you like.

Tom Schellberg