i think you and i have similar preferences then, those temps are what i prefer and tend to serve wine at..the only differences are that i prefer sauternes/barsac/tokaj at 65 or so, but that could be the wrong temp to be tasting them at. port for me should be near room temp, maybe a couple of degrees cooler. also the big bold reds sometimes confound me, have you ever tried a zin that's around 63-67? i've had them like that a few times and they seem to show more structure, despite them being known fruit-bombs.