Australian wine tasters refer to the flavor intensity which balances sweet wines as 'lusciousness'. Other aspects of wines which exist in balance are oak vs. fruit and age vs. youth. Whole nations can exhibit a preference for one character over another - in Great Britain, for example, there has traditionally been a strong leaning toward wines with extreme bottle age. To these drinkers a wine showing any fruit flavors is one which needs more cellaring. The temperature at which a wine is served can have a dramatic effect on the balance of its various elements.
Most people find that wine tastes less acidic at a low temperature.
Sweet wines taste sweeter at higher temperatures, and by extension slightly sweet wines, served cold, will generally be perceived as dry. High temperatures tend to make the alcohol in wine more apparent. This can be a problem with red wines drunk in the summertime - the alcohol, being very volatile, will spoil both the nose and the palate of the wine.