You're correct about higher temps (usually) for reds & lower (usually) for whites. I've really never had to do much at all to keep my fermentations "in the green" when it comes to temps. In winter, I have to turn the heat up a little in the fermentation room, but that's it, nothing special. You can find more yeast info here: Winemaking: Strains of Wine Yeast
Man, I'm getting a lot of use out of Keller's yeast page today! Hope you find some of this info useful. Regards, GF.