I can't believe when in the Australian context advice is given to serve red wine at room temperature. In summer, this means usually 25 degrees or more. This is particularly bad for South Australian wines many of which recently have been very ripe and high in alcohol.
If these wines are served at 18 degrees or so, the structure and texture of the wine becomes much more apparent, the wine tastes less cooked and the flavours are more differentiated.
Therefore, I suggest that if a Shiraz or Cabernet comes from a cooled cellar, it doesn't need too long on the kitchen bench before it is right (decanting and airing for an hour is even better). If the wine is room temperature to start with, half an hour in the fridge and then airing improves your red wine drinking pleasure significantly - and allows to drink full bodied wines in summer.