Speculation: A lot of it is that chemicals that contribute to flavor are more volatile at higher temperatures.
The same things happens with beer. Many traditional and craft beer styles are intended to be served at a higher temperature than what it will be right out of the refrigerator, and you really do get more (and, to my palate, better) flavor out of them if you let the bottle warm up on the counter for a while before you open it.
The same things happens with beer. Many traditional and craft beer styles are intended to be served at a higher temperature than what it will be right out of the refrigerator, and you really do get more (and, to my palate, better) flavor out of them if you let the bottle warm up on the counter for a while before you open it.