Is there any consistency on the temperature that wine is served at on-board? I've just done a LGW-FAO-LCY trip, and they seemed to get it wrong both times. On the outbound the red wine was rather cold, and on the return the champagne was warm, such that the CSM put an ice cube in the glass (unprompted, so it seems this is standard operating procedure...).
Is everything in a fridge on the A320s, but nothing in the fridge on an E190? If there's a pattern, it would be good to collectively work it out and then I can choose my wine colour accordingly...