I could be wrong, but I was under the impression that this rule only applied to sparkling wines such as champagne. Some zealous foodies insist that champagne should be cellared at ~15C (~60F) and chilled to ~8C (~45F) only a couple hours before serving. I believe the reheating rule is related to optimal do bubble preservation.
I have never heard this rule applied to wine.
Thanks for all the comments. This does tend to comfirm my suspicion that chilling wine and them returning it to room temp storages should not cause a detrimenal effect. However, our specialty wine store owner will probably not be convinced
Of course after Graeme Gillies comment about champagne I'm still left wondering if the bottle of champagne we put in the fridge for New Years but didn't open can be put back on the rack. Perhaps we need have extensive double blind taste testing!
A few years ago, while touring a local winery, the owner said that although natural corks were becoming expensive and that sourcing options were limited, his winemaker objected to the use of artificial corks, I think even in their lower end wines. I have noticed that when an artificial cork was used, there is sometimes a characteristic that I would attribute to a petroleum-based oil, possibly from the manufacture of the artificial cork. So, there's another reason to blame the cork.
I will allow some room for the possibility that there are people who are able to detect differences in the volatile component of wines, and that volatiles that may be lost to a temperature increase could change the character of the wine. However, I wonder if this myth originated with sparkling wines.