I have about 8 bottles of ruby and tawny port, sealed and unopened. Can I get away with keeping them @ 72 degrees, or is it crucial that I cellar them?
We don't have basements in Florida and space is an issue in the EuroCave.
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Your wine will age at a far faster pace than if they were cellared in ideal conditions. When do you intend to consume your wines?
If you intend to drink them in the next 2-3 years, I wouldn't be too concerned about storing them at 72 degrees.
Having personal experience with this, I would say you'll be ok for 3-4 years at this temperature with these wines. After that they'll start to fade. Living in South Florida as you probably already know, you'll find "microclimates" in your house that are sometimes 5-7 degrees warmer/cooler. What I have done is to find the coolest part of the house and kept the wines I plan to drink within the next year or two there. All the other wines I age stay in the 62-63 degree range and I've never had a problem.
I’d say: treat them you would treat all your wines. However, you do realise that ruby and tawny Ports aren’t made for ageing? Drink them now: problem solved! 
Thanks guys, I appreciate the advice. 1/2 will be consumed in the next 2-3 yrs. The rest will go in the Euro.