COURT OF MASTER SOMMELIERS-DEDUCTIVE TASTING WORKBOOK - NAME - DEDUCTIVE TASTING GRID

Oct 13, 2026

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Deductive Tasting Workbook for the Court of Master Sommeliers Europe, built around a Deductive Tasting Grid and extensive aroma/flavour descriptor lists. The grid structures assessment across sight (clarity, brightness, concentration, colour and hue), nose quality (fault identification and intensity), palate-structure (sweetness, acidity, alcohol, body/texture), and progression into primary, secondary and tertiary flavours. It also supports balance, length/finish, complexity, climate, grape variety/blend, possible countries/regions, and final conclusions.

LanguageEnglish

CategoryPresentations

FormatPDF

Pages17

Reading Time6 min

AccessFree to download

Deductive Tasting Grid

Palate-Structure and Evaluation Criteria

Aroma/Flavour Descriptors

COURT OF MASTER SOMMELIERS EUROPE DEDUCTIVE TASTING WORKBOOK NAME COURT OF MASTER SOMMELIERS-DEDUCTIVE TASTING GRID | Sight | | Palate-Structure Sweetness Bo ne Dry, Dry, Off Dry, Sweet, Dessert Tannin Low, Med-, Medium, Med+, High Acid Low, Med-, Medium, Med+, High Alcohol Low, Med-, Medium, Med+, High Body/Texture Tar t, Light, Medium, Full, Creamy, Round Palate-Flavour Primary Fruit (se e left) Primary Non Fruit (se e left) Secondary (se e left) Tertiary (se e left) Balance Do es any element dominate Length/Finish Short, Med-, Medium, Med+, Long Complexity Low, Moderate, Complex Initial Conclusion Climate Cool, Cool/Mod, Moderate, Mod/Warm, Warm Grape Variety/Blend Possible Countries Age Range 1-3 yrs, 3-5 yrs, 5-10 yrs, 10 yrs+ Final Conclusion Vintage Grape Variety/blend Country of Origin Region/Appellation | | | | --- | --- | --- | --- | --- | | Clarity | Clear, Slightly Cloudy, Cloudy | | | | | Brightness | Dull, Bright, Brilliant | | | | | Concentration | Pale/Translucent, Medium, Deep, Opaque | | | | | Gas Evidence | Yes, No | | | | | Sediment/Particles | Yes, No | | | | | Colour | White: Straw, Yellow, Gold, Amber | | | | | | Red: Purple, Ruby, Garnet | | | | | Hue | Silver, Green, Orange, Purple, Ruby, Garnet, Brown | | | | | Rim Variation | Colour change from centre to edge | | | | | Extract/Stain | None, Light, Medium, Heavy | | | | | Viscosity/Tears | Low, Med-, Medium, Med+, High | | | | | Nose-Aroma | | | | | | Clean/Faulty | TCA, H2S, VA, Brett, Oxidation, Other | | | | | Intensity | Delicate, Moderate, Powerful | | | | | Fruit Condition | Tart/Unripe, Ripe, Tropical, Overripe, Jammy, Baked | | | | | Age Assessment | Youthful, Vinous | | | | | Primary Fruit Aromas (see descriptor sheet) | White: Citrus, Orchard, Stone, Tropical, Berry/Other | | | | | | Red: Red, Black, Blue, Berry | | | | | Primary Non-Fruit | Floral, Herb, Vegetal, Mineral, Spice, Organic | | | | | Secondary (winemaking) | Oak (Old, New, American), MLF, Carbonic Maceration, Chocolate, Coffee, Toast, Caramel, Vanilla, Butter, Cream | | | | | Organic | Forest Floor, Compost, White Mushroom, Fresh Soil, Farmyard, Liquorice, Olive, Other | | | | | Mineral | Mineral, Limestone, Chalk, Slate/Petrol, Flint, Volcanic | | | | | Tertiary (aged) | Meaty, Leather, Truffle, Mushroom, Prune, Game, Beetroot, Tobacco, Balsamic, Chinese Tea, Damp Earth, Petrol/Diesel, Straw/Hay, Chamomile | | | | | | | | Quality Hierarchy | e.g. AOC/DOCG, Grand/Premier Cru, Reserva, Gran Reserva | COURT OF MASTER SOMMELIERS-AROMA/FLAVOUR DESCRIPTORS | White Wine Fruits | | | --- | --- | | Citrus | Lemon, Lime, Grapefruit, Orange, Blood Orange, Tangerine, Peel/Rind, Pith | | Orchard | Green Apple, Yellow Apple, Red Apple, Baked Apple, Quince, Unripe Pear, Overripe Pear, Fig | | Stone | Peach, Nectarine, Apricot, Yellow Plum (Mirabelle) | | Tropical | Banana, Passion Fruit, Mango, Guava, Lychee, Pineapple, Kiwi | | Berry/Other | Gooseberry, Grape, Melon, Honeydew, Watermelon | | Red Wine Fruits | | | Red | Strawberry, Cherry, Raspberry, Cranberry, Redcurrant, Pomegranate, Red Plum, Cola | | Black | Blackberry, Blackcurrant, Black Cherry, Black Plum | | Blue | Blueberry | | Dried | Dates, Figs, Raisin, Fruitcake | | Rosé Wine Fruits | | | | Wild Strawberry, Plum, Raspberry | | Non-Fruit | | | Flower | Apple Blossom, Citrus Blossom, Acacia, Lily, Gardenia, Lilac, Iris, Jasmine, Honeysuckle, Chamomile | | Herb | Rosemary, Thyme, Basil, Lemongrass, Eucalyptus, Mint, Lavender, Dill, Chive, Parsley, Fennel, Oregano | | Vegetal | Tomato Leaf, Asparagus, Green Pepper, Celery, Radish, Olive, Pea Shoot, Beetroot | | Organic | Compost, Earth, Forest Floor, Dust, Soil, Truffle, Watercress, Tomato Leaf, Blackcurrant Leaf, Cabbage | | Mineral | Slate, Chalk, Limestone, River Pebble, Seashell, Oyster Shell, Wet Rock | | Spice | Celery Salt, Coriander, Juniper, Peppercorn | | Baking Spices | Allspic

FAQs

What dimensions are evaluated in the Deductive Tasting Grid?

It evaluates sight (clarity, brightness, colour/hue), gas and sediment evidence, nose traits (faults and intensity), and palate-structure elements like sweetness, acid, alcohol, body/texture, balance, and finish length.

How are wine aromas and flavours organized in the workbook?

Aromas and flavours are grouped into primary fruit, primary non-fruit, secondary (winemaking) and tertiary (aged) categories, with detailed descriptor lists for white, red, rosé, and non-fruit notes.

How does the workbook help reach a final tasting conclusion?

It prompts users to judge balance, length/finish, complexity, climate, grape variety/blend, possible countries/regions and age range, then combine them into an overall final conclusion including vintage and origin indicators.

Oct 13, 2026

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