Mr. Farang and Sir Cornhole
For your edification!
In my past life, I knew a 'Master of Wine' who regularly went off to Europe between the months of August and November, on a fully expensed annual 'binge' to 'taste' wine for certain reputable U.K. supermarkets and food chains. i.e. he got paid for being ratarsed!
Needless to say his wine cellar was something that most of us mere mortals dream about. Full of 'samples' donated by wine the growers of France, Germany, Spain & Austria.
He not only rarely 'spat it out' but also would recommend chilling certain red wines.
Indeed, if you ever manage to get hold of the annually published 'Hugh Johnson's Wine Guide' - (A bible for the real wine enthusiast) - you can read that, frankly it does not matter whether you drink red wine chilled or at a room temperature. As is often said in Thailand - It's up to yoooooooo.
Obviously there are certain wines which it would be fair to say that it would be sacrilegious to drink chilled - for example a Beaune Premier Crus. However the chances of finding a bottle of that rouge nectar, at a price that would not give one a heart attack is somewhat slim.
Now - most so called 'quality' bottled wine in Thailand is hideously expensive. Also, since one may not have a copy of Hugh Johnsons book handy, when you are scouring the shelves of 'Villa Supermarket', to verify if your intended purchase is either feline urine or something esoteric; it often makes sense to buy some of the reasonably priced 'New World' boxed beverages from South Africa, Australia or South America.
In Thailand's climate it is very refreshing to 'chill' the red falling down nectar - you also get to drink more of it that way
So - you see it's not such a crime to chill your wine after all
B.T. W. we can sell it - non chilled - as well.
MODS - this might be an idea for a new thread
To Chill or not to Chill - that is the question.
Pete 
, not for me, just a personal choice i hasten to add, but each to his own