For red burgundies and pinot noir I prefer cooler temperatures of around 60-61 degF. This is especially important for the high-alcohol pinots, which I do not drink much of. It is pleasant to enjoy how a good pinot/burgundy's aromas opens up in the glass for the duration of the event/dinner. If one starts out a bit too warm (68-70 deg), I think you miss some of the delicate aromatics that can get overshadowed by stronger volatile aromas.

For Bordeaux/Merlot/Cabernets, I let it have a wider range, but generally below 68. It depends on the age of the wine (decanting and aerating considerations) and the style of the wine.

For crispy, acidic whites, 50-55degrees works for me.