The serving temperature of wines is a very subjective topic. All wines tend to show themselves best when served on the cool side.
Cellar temperature is thrown around as a rule of thumb, but every cellar is different.
Usually good cellars store wines at a lower temperature than most of us would want to drink them. Wines should never be served too warm or too cold. When a wine is too well chilled, it will come across as dumb on the nose, tannic and astringent. One loses all the aromas and flavors to be found in fine wine. If a wine is served too warm, it will taste mainly alcoholic, light in body and out of balance.