The only exception I've noticed is for beer with darker grains as a large portion of the grain bill or high gravity beer. Those usually need to sit in the keg for a week or two of cold conditioning before they taste great to me. I should also add the caveat that sours DO need the extra aging to develop.
Good points. To me, the dark grain beer is a bit like chili--it can be good when really fresh, but letting those strong flavors meld a bit makes it awesome. :rockin:
As for the sours, you are so right. I'm really excited to get started on a solera project this summer!