No, no, I understand that. It's a patience thing -- once I pour the glass, I want it NAO. It's an effort not to drink it right away. I've had the best luck when I pour a glass first thing when I get home from work, put it up on a shelf, forget about it, go about my evening, feed the kitties, etc. Then much later get around to drinking it.
The Final Punto was just a meh wine -- it needed to be chilled to subdue some of the flavors I didn't like.
With the Y+B, it was back to just the patience thing.
So in essence, I'm agreeing with you, at least in theory.
What is common wisdom for optimal drinking temperature for wines?