Need to refrigerate vinaigrette? I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil.

My problem is that whenever I take it out of the refrigerator, especially when it gets low, the olive-oil leaves it practically solid. I understand that this is normal for olive oil, but it is rather annoying having to get it out 30 minutes before I make a salad or a sandwich (as I don't normally have that kind of time).

My question is, since everything in there but the garlic doesn't need to be refrigerated, is it safe to leave it out of the fridge and let it stand at room temperature? Or is it like all other (store-bought) dressing where after opening (mixing) it requires refrigeration?
Yes, you should refrigerate it.

Once a commercially bottled dressing is exposed to the air it is contaminated. Your homemade dressing is no different, and is likely more contaminated to begin with. The bottom line is that your dressing is food -- for humans, bacteria, and mold. It might not be the most hospitable of environments, but something is bound to find a home there. This process is arrested by refrigeration. Additionally, the garlic and basil will be going through a decay process that would be delayed by refrigeration.

I'm not sure what kind of olive oil you used, but I've never had a vinaigrette turn solid in the refrigerator. If you're in a rush I'd suggest submerging, or running hot water over the bottle you store it in to quickly thaw it. You'll shorten the shelf life, but if you're using it frequently enough (used all in less than a month) that shouldn't matter.