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.
The temperature at which a bottle of wine is served can impact the way a wine tastes. At the right temperature, a wine will best display its aroma and flavor-too cold can mask aroma and flavor, and too hot can emphasize less desirable characteristics such as the alcohol.