In my view, 18°C is the perfect temperature for enjoying all the qualities of a red wine. Colder, and the tannins appear hard and firm up to the point of becoming harsh. Warmer, and the wine gets flabby, loses its fruitiness and the taste of alcohol becomes dominant.
The temperature can be a little higher or lower by perhaps one or two degrees.    

A gentle, prolonged exchange of oxygen allows the aromas to fully express themselves: aromatic intensity and complexity are at their peak.
The tannins also appear more velvety and silky on the palate.
Generally when the wine is aerated, it also warms up and the two factors combine.

Don’t let this business turn into an unpleasant duty. It shouldn’t be a religion but a pleasure.
We should all do the best we can since conditions are seldom ideal. Trust the wine and the wine grower who made it and remember that results are very dependent on actual tasting conditions. 

For Laroze wines you should allow about six years to experience a mellow, fresh, fruity, subtle expression of the wine. Depending on your tastes and circumstances, you can wait twice that time for a classic vintage.

Generally speaking, in the french culture,the wines of Laroze suit well with all kind of meats and most of cheeses.
I find it better to avoid sweet/saour food and too strong spices.
I suggest you to make your own tries according to your personnal taste, your food habits and your gastronomic culture.
Please let us know about the results, we can publish them to help others.