Best? Perfect? Good luck!
The way I look at it, there are two different reasons to conduct cold stabilization. The first is to adjust the acid in a wine that is tart. The second is purely cosmetic, getting rid of "wine diamonds."
If the acid levels are good, losing a bit of tartrate isn't going to affect the wine much. On the other hand, sometimes cold stabilization is an essential tool to use in reducing the acids to achieve more balance. In that case, the colder the better.
Most people keep their refrigerators set between 36° and 40°F. If your wine is stable to low to mid forties, sediment dropping out won't be much of an issue. Unless they leave a bottle of red in the cold for a couple of weeks. That might be enough for some tartrates to precipitate. If they do that, they kind of deserve what they get.
N.B. I am not a chemist. Nor am I a lawyer, a doctor, or an engineer. I simply read too much and spew back out what the collective someone else knows. While I may agree with their opinions, they're still just opinions.