Wine is forgiving and slow to change temperature inside the bottle to match outer air temp.
If you don’t intend keeping wine longer than 10 years I wouldn’t worry.
If wine ages a bit faster if kept in warm conditions, does it matter? Unless there is a good reason to put off drinking until a time in the distant future then does it matter that the wine at 10 years tastes a bit more mature than if kept in cooler conditions?
The whole malarkey about aging wine dates from a past time; it was what I was taught 50 years ago when learning about wine. But then classy clarets were all but undrinkable without time passing to let tannins soften enough to let the (albeit thin) fruit through. The Bordeaux Superior appellation was introduced for wines that reached an extra half a percentage point of ABV and reached the giddy heights of 12.5% abv instead of the usual 12%. 14% & 14.5% is common now.
There has been a huge change both in the vineyard producing ripe grapes, picked when fully ripe rather than, as before, reaching minimal alcohol levels, and in the winery by managing oak regime and more.
Winemakers and wine buyers both know that today’s public don’t want to or have the means to age wine.
10 years isn’t really long time storage, but most wine available today are ready for drinking much sooner than ten years in the future.