In order to introduce the critical temperature and the critical pressure of a working substance (WS), consider the pressure () - volume () plot diagramed in Figure 1, which highlights the change in volume with the application of pressure for a fixed mass of gas, found at different constant temperatures.
With wine, the acidity comes from the type of grapes used, the weather where they are grown, and how the wine is made. For cocktails, on the other hand, the acidity is decided by the bartender or the recipe. When helping a guest make a decision about their drink choice, get a sense of their taste for acidity.
Tips: 1  Typically, when tasting wines, you will want to work from dry to sweet with white wines and progress from light to full-bodied with red wines. 2  The general rule of thumb for determining how much wine to pour per person is: 2 ounces of wine per glass, per wine for each tasting.