Fact is, most red wines are served too warm. It seems to be the "common wisdom" that reds must be served at room temperature. But the question is - which room? It is quite common in France - especially Burgundy - to be served red wines fresh from a very cool cellar. The average temperature for these is around 55°. And they are absolutely delightful when served like this. The main thing to remember in this regard is that low tannin wines accept cooling much better. In other words - if it doesn't make you pucker - then you can served it chilled.
Wines grown from Gamay grapes top the list of vintages that are excellent when chilled. That means almost anything from the Beaujolais area is perfect for a summer barbeque. Pinot Noirs also accept chilling with no problem. And Zinfandels are simply wonderful when chilled.
Prefer Italian wine? Lambrusco should be your choice. And the light fizzy quality of this wine is perfect for the fatty meats that tend to show-up at outdoor grillings.
And if you do not have a nice cool area to bring your wines to "cellar temperature" - you needn't stick them in the refrigerator. Simply fill an ice bucket with water and a little (not too much) ice - and after 10 minutes or so - you'll achieve the perfect temperature.
So the moral of this story is that if you love red wine and miss it during summer meals - it need not be so. Pick the right, low tannin red, stick it in iced water for a few minutes - and Cheers.