What is a common result of serving red wines that are too cold?

Serving red wines that are too cold typically leads to a loss of fruitiness and body, which is accurately reflected in the selected answer. When red wines are chilled beyond their ideal serving temperature, the cooler temperature numbs the palate, making it difficult to perceive the wine's aromatic qualities and flavors. Red wines are generally best enjoyed when served at slightly warmer temperatures, which allows the various nuances of fruit, spice, and texture to reveal themselves.

The loss of body occurs because the wine may feel less full and rich when it's colder, consequently diminishing its overall complexity and mouthfeel. Warmer temperatures allow the aromas to open up and the flavors to express themselves more fully, resulting in a more enjoyable tasting experience.

While increased acidity might be a perception some might relate to cooler temperatures, it's more about the way the wine is experienced that leads to the impression of less body and diminished fruitiness. Enhanced flavors and a longer finish on the palate are also outcomes associated with serving wines at appropriate temperatures rather than serving them too cold.