A glass of the full-strength wine tasted hot, dense, jammy and a little sulfurous, while the diluted version was lighter all around but still full of flavor, tarter, more fruity than jammy, and less sulfurous.
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Adding water frees up more of the aroma molecules to evaporate into the taster's nose. Since appreciation of flavors happens at least as much in the nose as on the tongue, “watered-down” spirits actually seem more flavorful.
Of course. It all depends how much alcohol you're taking in. The absorption rate will vary depending on concentration, but you'll get drunk on it if you have enough. (If you're mixing like 1 part vodka to 20 parts water or some other heavy dilution, you may not be able to drink enough to feel much effect.)
Adding water dilutes the alcohol, which reduces the burn and allows other properties to reveal themselves. But there's also something significant happening on a molecular level. Aroma molecules share more chemical likenesses with alcohol than they do with water. As such, they tend to bind with alcohol.