This winter, I need my hot wines even hotter

A common bit of advice from wine experts is drink your reds at a cool 65F (20C), which is slighly above the temperature of a wine cellar (you know that large room you enter after you walk down the stone stairs starting from the first floor). But in the winter, we keep our place pretty cool. Often cooler than 65F. And when I'm having a big fruity spicy red, I want it to taste that way. I want the flavors to explode, not sit dociley behind the cool curtain.

So I'm trying to drink them warmer. I've debated heating the glass up, but haven't resorted to that. Instead I just swirl them in my hands hoping to warm them up a bit.

The same goes for big oaked whites. Have them warmer... say just below room temp for maximum impact.