I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically recommended drinking temperature for that kind of wine) and I wanted to place it into the refrigerator in order to get it closer to a temperature where its aromatic composition was in better harmony with the drinking experience. Each time, that was treated like the act of a lunatic even when the significant divergence from the recommended serving temperature was acknowledged.
I am certainly no expert on wine; like with other stuff I don't dive into regularly, it tends to take far too much investment (effort and price) to arrive at a result that sits ok-ish for me.
But I am not talking about chilling red wine to actually cool temperatures, but merely bringing them to temperatures that I feel are more in line with the character of their respective bouquet. I mean, there are after all different recommended serving temperatures and my own taste (I am oversensitive to smells) appears to roughly match the basic idea.
So if refrigerators are considered barbaric, what are allowed means for a red wine to reach serving temperature when it already is too warm?