If red wines are served too cold, what effect does it have on their taste?

When red wines are served too cold, the lower temperature can significantly affect their flavor profile. Specifically, the cold can suppress the aromas and flavors that are vital for a rich tasting experience. As a result, the wine may lose some of its complexity and depth, leading to a simpler, less enjoyable tasting experience. This suppression tends to result in a wine that seems "thin" or lacking in body, while also emphasizing harsher tannins rather than the smoother, more rounded qualities that are typically appreciated in red wines.

Serving red wine at optimal temperatures allows its full range of aromas and flavors to emerge, providing a better representation of the wine's intended taste. When enjoyed at the correct temperature, these wines can reveal their rich, complex character rather than a thin and harsh profile that emerges when they are overly chilled.