In the temperate climate of London u.k. i prefer my red wine very slightly
*warmed* through.

since we dont have an open fire to stand the bottle next to, is there a
handy way to keep it warmed without over heating it?

at the moment i stand it in a saucepan with about four cm of water with the
lowest heat for ten mins. then i turn the heat off for the next ten, and
then on again for the next ten. busy i know, but hey it works.

any other more sensible suggestions welcomed by a complete novice.

i also buy the cheapest Spanish red wine from Morrisons, which is better
than the cheap wine from anywhere else in London, i've discovered.

Are there any simple ways to still *improve* the flavour though, for
instance something simple but similar to what they do with 'mulled wine'?
Thanks for advice.