Some styles are gonna taste great right after they carb up; think wheats, kolsch's, cream ales, etc. IPA's or hoppy pale ales are sometimes in this category as the hop aromas and flavors will dissapate with time. But you have 2 months probably where they are at their peak.
Some are going to taste better after they cellar or age at room temp; think belgian tripels, russian imperial stouts, barleywines, etc. These will age better at cellar or cool room temps than in the fridge. Just a faster process.
Some are going to tast better if they get extended fridge time to lager.
I don't think there's one set answer as it really depends on what you brewed.
Primary #1: Mugged a Monk Paters #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Empty #3: Cab MerMarqeNac Wine
Kegged: Chocolate Rye
Bottles: RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, Belgian Dark Strong, Umlaut my Kölsch VII