Unchilling a Chilled Wine

[G.Laurenceau]

Hello,
Not much of a dark red wine drinker.. so when friend are coming over I tend to serve something like a White Zinfandel or Simi Rose of Cabernet Sauvignon. As a novice, that is what I know best. My problem is that I am in the habit of putting more bottles than I need to in the refrigerator for chilling. When the social event is over and knowing that I may not need the extra bottles for awhile, I am not sure what to do with it afterwards. If I allow the bottle of wine to go back to room temperture, does that harm the wine at all? Or should I continue to leave it in the refrigerator? What's your opinion?