Full-bodied red wine is best served at about 65 °F, not necessarily at room temperature. In the winter at a room temperature of 70 °F, alcohol vapors may not overwhelm wine aromas but in the summer at 80 °F, red wine will not present as well to the nose and tongue.
Lighter red wines such as Beaujolais or Grenache may be served even colder in the 55-60 °F range. And there are red wines that are more acidic similar to white wines so chilling them a bit can make the wine more “refreshing” than savory.