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.
Older wines require more care when decanting. They are more likely to have sediment, but because it has already been aging in the bottle, it does not need much more exposure to oxygen. Keep the bottle upright for a day or two before opening to allow the sediment to settle to the bottom. To decant, slowly pour the wine into the decanter. Position the bottle over a light source at the neck to see when the cloudy sediment comes to the top. Discard the inch or so of wine in the bottle that contains the sediment. The timing to decant an older bottle of wine is a little trickier than a young wine.