Not having a walk-in cellar or anything equivalent, I typically haven't been standing my reds.
But a bottle I opened tonight made me think I really should be standing reds that are more than a couple years past release - even if it means standing them at room temperature on the kitchen counter and then transfer to the fridge for a few minutes before opening.
It was a 2007 Chateau Paradis Terre des Anges (Coteaux d'Aix-en-Provence). It still showed a good bit of primary fruit. However, the tannins were well on their way toward precipitating out and were really gritty, to the extent that they were still suspended in the wine. It would have been a really lovely drink had the sediment not been so fine and well-dispersed throughout the bottle.
Does anyone else without a proper walk-in cellar stand their reds at room temperature?