[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-565379-105":53,"doc-detail-565379-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","court-of-master-sommeliers-deductive-tasting-workbook-name-deductive-tasting-grid","COURT OF MASTER SOMMELIERS-DEDUCTIVE TASTING WORKBOOK - NAME - DEDUCTIVE TASTING GRID","","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.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/court-of-master-sommeliers-deductive-tasting-workbook-name-deductive-tasting-grid/565379/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/court-of-master-sommeliers-deductive-tasting-workbook-name-deductive-tasting-grid/565379.png","ImageObject",442,249,{"name":88,"@type":89},"Ezra","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What dimensions are evaluated in the Deductive Tasting Grid?","Question",{"text":108,"@type":109},"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.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How are wine aromas and flavours organized in the workbook?",{"text":113,"@type":109},"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.",{"name":115,"@type":106,"acceptedAnswer":116},"How does the workbook help reach a final tasting conclusion?",{"text":117,"@type":109},"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.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},565379,1792403951,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":35,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":140},1099514068035,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","COURT OF MASTER SOMMELIERS EUROPE  \nDEDUCTIVE TASTING WORKBOOK  \nNAME  \nCOURT OF MASTER SOMMELIERS-DEDUCTIVE TASTING GRID  \n\n| 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 |  |  |\n| --- | --- | --- | --- | --- |\n| Clarity | Clear, Slightly Cloudy, Cloudy |  |  |  |\n| Brightness | Dull, Bright, Brilliant |  |  |  |\n| Concentration | Pale/Translucent, Medium, Deep, Opaque |  |  |  |\n| Gas Evidence | Yes, No |  |  |  |\n| Sediment/Particles | Yes, No |  |  |  |\n| Colour | White: Straw, Yellow, Gold, Amber |  |  |  |\n|  | Red: Purple, Ruby, Garnet |  |  |  |\n| Hue | Silver, Green, Orange, Purple, Ruby, Garnet, Brown |  |  |  |\n| Rim Variation | Colour change from centre to edge |  |  |  |\n| Extract/Stain | None, Light, Medium, Heavy |  |  |  |\n| Viscosity/Tears | Low, Med-, Medium, Med+, High |  |  |  |\n| Nose-Aroma |  |  |  |  |\n| Clean/Faulty | TCA, H2S, VA, Brett, Oxidation, Other |  |  |  |\n| Intensity | Delicate, Moderate, Powerful |  |  |  |\n| Fruit Condition | Tart/Unripe, Ripe, Tropical, Overripe, Jammy, Baked |  |  |  |\n| Age Assessment | Youthful, Vinous |  |  |  |\n| Primary Fruit Aromas (see descriptor sheet) | White: Citrus, Orchard, Stone, Tropical, Berry/Other |  |  |  |\n|  | Red: Red, Black, Blue, Berry |  |  |  |\n| Primary Non-Fruit | Floral, Herb, Vegetal, Mineral, Spice, Organic |  |  |  |\n| Secondary (winemaking) | Oak (Old, New, American), MLF, Carbonic Maceration, Chocolate, Coffee, Toast, Caramel, Vanilla, Butter, Cream |  |  |  |\n| Organic | Forest Floor, Compost, White Mushroom, Fresh Soil, Farmyard, Liquorice, Olive, Other |  |  |  |\n| Mineral | Mineral, Limestone, Chalk, Slate/Petrol, Flint, Volcanic |  |  |  |\n| Tertiary (aged) | Meaty, Leather, Truffle, Mushroom, Prune, Game, Beetroot, Tobacco, Balsamic, Chinese Tea, Damp Earth, Petrol/Diesel, Straw/Hay, Chamomile |  |  |  |\n|  |  |  | Quality Hierarchy | e.g. AOC/DOCG, Grand/Premier Cru, Reserva, Gran Reserva |\n\nCOURT OF MASTER SOMMELIERS-AROMA/FLAVOUR DESCRIPTORS  \n\n| White Wine Fruits |  |\n| --- | --- |\n| Citrus | Lemon, Lime, Grapefruit, Orange, Blood Orange, Tangerine, Peel/Rind, Pith |\n| Orchard | Green Apple, Yellow Apple, Red Apple, Baked Apple, Quince, Unripe Pear, Overripe Pear, Fig |\n| Stone | Peach, Nectarine, Apricot, Yellow Plum (Mirabelle) |\n| Tropical | Banana, Passion Fruit, Mango, Guava, Lychee, Pineapple, Kiwi |\n| Berry/Other | Gooseberry, Grape, Melon, Honeydew, Watermelon |\n| Red Wine Fruits |  |\n| Red | Strawberry, Cherry, Raspberry, Cranberry, Redcurrant, Pomegranate, Red Plum, Cola |\n| Black | Blackberry, Blackcurrant, Black Cherry, Black Plum |\n| Blue | Blueberry |\n| Dried | Dates, Figs, Raisin, Fruitcake |\n| Rosé Wine Fruits |  |\n|  | Wild Strawberry, Plum, Raspberry |\n| Non-Fruit |  |\n| Flower | Apple Blossom, Citrus Blossom, Acacia, Lily, Gardenia, Lilac, Iris, Jasmine, Honeysuckle, Chamomile |\n| Herb | Rosemary, Thyme, Basil, Lemongrass, Eucalyptus, Mint, Lavender, Dill, Chive, Parsley, Fennel, Oregano |\n| Vegetal | Tomato Leaf, Asparagus, Green Pepper, Celery, Radish, Olive, Pea Shoot, Beetroot |\n| Organic | Compost, Earth, Forest Floor, Dust, Soil, Truffle, Watercress, Tomato Leaf, Blackcurrant Leaf, Cabbage |\n| Mineral | Slate, Chalk, Limestone, River Pebble, Seashell, Oyster Shell, Wet Rock |\n| Spice | Celery Salt, Coriander, Juniper, Peppercorn |\n| Baking Spices | Allspic","cbCaipX3hTWmf7qA","https://ap.wps.com/l/cbCaipX3hTWmf7qA","pdf",516966,"English","# Deductive Tasting Grid\n## Palate-Structure and Evaluation Criteria\n## Aroma/Flavour Descriptors","[{\"question\":\"What dimensions are evaluated in the Deductive Tasting Grid?\",\"answer\":\"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.\"},{\"question\":\"How are wine aromas and flavours organized in the workbook?\",\"answer\":\"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.\"},{\"question\":\"How does the workbook help reach a final tasting conclusion?\",\"answer\":\"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.\"}]","COURT OF MASTER SOMMELIERS-DEDUCTIVE TASTING WORKBOOK - NAME - DEDUCTIVE TASTING GRID | PDF",1791852736,6]