In Spain, where only a very few 'super-Spanish' (ugghhh) cabs and cab blends have spiky, aggressive tannins (which doesn't means Spanish reds don't have a tannic structure: often a big one, but usually very smooth), we always drink our reds on the cool side. It's no more abnormal to drink a bobal at 16º C than to drink a verdejo at 12º C...
By the way: in Burgundy, whites and reds are traditionally served cool, never cold, and at almost the same temperature. My old mentors in Beaune always advised me: chardonnay 14º, pinot noir 15º.
