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Perfect finger-food with a cold ale or chilled shiraz (yes, we do that here in the tropics in December!)
Brings the red down to the equivalent of your room temperature!

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You will have to try a good sparkling shiraz chilled like champage. A nice E&E Black Pepper Shiraz Sparkling or a Black NV (ie Black envy) St Hallett sparkling shiraz (made from Old Block Shiraz wine). I have a few bottles lying around. I will bring one up for us to enjoy with some finger food cajun goose next time I come up for a visit (if you remind me! ).

Very true, a good red needs to be cooled a little in the tropics.