I’m not much of a wino, but I fairly sure that whites are served chilled and reds at room temperature, providing the room is 68 degrees or so (although I think it tastes better chilled a bit more if possible).
What about fruit wines, though? We just got some blackberry wine and a dry cherry wine from a winery store in an orchard region and I don’t know the proper temp for those.
Beer, on the other hand, should be ice cold and the bottle should be inverted upon opening until empty. Then repeat.
Near here there is a winery (in Michigan - Tabor Hill). Same conditions (they say) as German vineyards. They make a cherry wine. I’m not a big fan, but when you taste it, keep it in your mouth until it warms. For some reason, this brings the cherry flavor out. Its very odd. Goes in tasting like a normal red, then slowly expands in a cherry flavor. Pretty neat.
You know, H8_2_W8, it doesn’t necessarily have to do with snobbishness. The fact is that, yes, you can make wines of all those fruits. However, there is not a tradition of making those types of wines, as there is with “real” wine. And so you don’t have the benefits of thousands of years of experimenting, growing, and grafting, done by thousands of vintners that you do with wine. Wine made from grapes has a long history of refinement, and an attempt to reach perfection. These other wines you speak of lack that.
It’s like the difference between Velveeta and a nice Swiss. Sure, they are made with roughly the same process; would you call them interchangeable?