Actually, Morgan, sipping can occur in any weather.
If it's hot, the sips are, as a rule, usually larger.
I consider sipping to be an art form. There are various movements/periods in sipping as well.
There's classical sipping which features fine wine. Western European sipping involving imports. Americana, usually straight up with a fine Kentucky mash, and Far Eastern/Asian which I prefer "on the rocks." Of course we can't forget the "American Primative" technique which is more swilling than sipping and generally involves PBR, the beast, or IC.
There is, of course, more refined swilling but one would need to consult a true expert in the field to determine what should be swilled.