That is what I sometimes say to people who switch from reds to whites as soon as the thermometer goes over 80 degrees outside.
It is OK to give your reds a light chill before serving. This goes double for red wines that may have slight flaws because colder serving temps can hide some imperfections.
I like to stick my reds in the fridge for a bit prior to serving and then pour them a few degrees below the temp I want to enjoy them at. It is OK if you go a tad too cold because the wine will warm up in the glass fairly fast.
Give it a try and let me know what you think.