Free Tasting Grid PDFs: WSET SAT & CMS Deductive
Three free printable tasting grids: the WSET SAT at Levels 2 and 3, plus the Court of Master Sommeliers deductive grid. Print or save as PDF, no sign-up.
WSET Level 2 SAT
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Appearance
| Call | Options |
|---|---|
| Clarity | Clear · Hazy |
| Intensity | Pale · Medium · Deep |
| Color (white only) | Lemon · Gold · Amber |
| Color (red only) | Purple · Ruby · Garnet · Tawny |
Nose
| Call | Options |
|---|---|
| Condition | Clean · Unclean |
| Intensity | Light · Medium · Pronounced |
| Aroma characteristics (white only) | Green fruit · Citrus · Stone fruit · Tropical fruit · Floral · Herbaceous · Spice · Oak · Yeast or autolytic · Dried fruit |
| Aroma characteristics (red only) | Red fruit · Black fruit · Floral · Herbaceous · Herbal · Spice · Oak · Earth · Dried fruit · Meaty or animal |
Palate
| Call | Options |
|---|---|
| Sweetness | Dry · Off-dry · Medium · Sweet |
| Acidity | Low · Medium · High |
| Tannin (red only) | Low · Medium · High |
| Body | Light · Medium · Full |
| Flavor intensity | Light · Medium · Pronounced |
| Flavor characteristics | The flavors you actually taste |
| Finish | Short · Medium · Long |
Conclusion
| Call | Options |
|---|---|
| Quality level | Faulty · Poor · Acceptable · Good · Very good · Outstanding |
WSET Level 3 SAT
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Appearance
| Call | Options |
|---|---|
| Clarity | Clear · Hazy |
| Intensity | Pale · Medium · Deep |
| Color (white only) | Lemon-green · Lemon · Gold · Amber · Brown |
| Color (red only) | Purple · Ruby · Garnet · Tawny · Brown |
| Other observations | None · Legs or tears · Deposit · Petillance · Bubbles |
Nose
| Call | Options |
|---|---|
| Condition | Clean · Unclean |
| Intensity | Light · Medium minus · Medium · Medium plus · Pronounced |
| Primary aromas | Fruit, floral, herbaceous, spice |
| Secondary aromas | None · Oak · Malolactic · Autolytic or lees · Oak and malolactic |
| Tertiary aromas | None · Deliberate oxidation · Fruit development · Bottle age |
| Development | Youthful · Developing · Fully developed · Tired or past its best |
Palate
| Call | Options |
|---|---|
| Sweetness | Dry · Off-dry · Medium-dry · Medium-sweet · Sweet · Luscious |
| Acidity | Low · Medium minus · Medium · Medium plus · High |
| Tannin level (red only) | Low · Medium minus · Medium · Medium plus · High |
| Tannin nature (red only) | Ripe and soft · Grippy · Firm · Coarse · Green or unripe |
| Alcohol | Low · Medium · Medium plus · High |
| Body | Light · Medium minus · Medium · Medium plus · Full |
| Flavor intensity | Light · Medium minus · Medium · Medium plus · Pronounced |
| Flavor characteristics | The flavors you actually taste |
| Finish | Short · Medium minus · Medium · Medium plus · Long |
Conclusions
| Call | Options |
|---|---|
| Quality level | Faulty · Poor · Acceptable · Good · Very good · Outstanding |
| Reasons for the quality call | BLIC: balance, length, intensity, complexity |
| Level of readiness for drinking | Too young · Can drink now but has potential · Drink now · Too old |
| Reasons for the readiness call | Structure, fruit condition, development |
CMS deductive tasting grid
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Sight
| Call | Options |
|---|---|
| Clarity | Clear · Hazy · Turbid |
| Brightness | Bright · Dull |
| Concentration | Pale · Medium · Deep |
| Color (white only) | Water white · Straw · Yellow · Gold · Amber · Brown |
| Color (red only) | Purple · Ruby · Garnet · Tawny · Brown |
| Rim variation | None · Slight · Pronounced |
| Secondary observations | None · Gas · Sediment · Tears · Gas and sediment |
| Staining | Not staining · Staining |
Nose
| Call | Options |
|---|---|
| Condition | Clean · Unclean |
| Intensity | Delicate · Moderate · Powerful |
| Fruit (white only) | Citrus · Orchard · Stone · Tropical · Melon · Dried or cooked fruit |
| Fruit (red only) | Red fruit · Black fruit · Blue fruit · Dried or cooked fruit |
| Fruit ripeness | Under ripe · Ripe · Over ripe · Cooked or stewed |
| Non-fruit | Floral · Herbal · Vegetal · Spice · Confectionery · Mineral · None called |
| Earth | None · Forest floor · Mushroom · Potting soil · Barnyard · Dust or clay |
| Wood | No wood · Neutral oak · New French oak · New American oak |
| Wood markers | None · Vanilla · Baking spice · Toast · Smoke · Coconut · Dill · Cedar |
| Age assessment on the nose | Youthful · Developing · Developed · Fully mature |
Palate
| Call | Options |
|---|---|
| Sweetness | Bone dry · Dry · Off dry · Medium sweet · Sweet · Lusciously sweet |
| Acid | Low · Medium minus · Medium · Medium plus · High |
| Tannin (red only) | Low · Medium minus · Medium · Medium plus · High |
| Alcohol | Low · Medium · Medium plus · High |
| Body | Light · Medium minus · Medium · Medium plus · Full |
| Texture | Lean · Round · Creamy · Oily · Grippy · Chalky |
| Flavor intensity | Delicate · Moderate · Powerful |
| Complexity | Simple · Moderate · Complex |
| Finish | Short · Medium minus · Medium · Medium plus · Long |
Initial conclusion
| Call | Options |
|---|---|
| Old World or New World | Old World · New World |
| Climate | Cool · Moderate · Warm |
| Age range | 1 to 3 years · 3 to 5 years · 5 to 10 years · 10 years or more |
| Quality level | Acceptable · Good · Very good · Outstanding |
| Grape candidates | Two or three, best first |
Final conclusion
| Call | Options |
|---|---|
| Grape | One answer |
| Country | One answer |
| Region or appellation | As specific as you dare |
| Vintage | A single year |
The single fastest way to improve at tasting is to stop tasting freely. A structured grid forces you to make calls you would otherwise skip, and it makes your notes comparable to each other, which is where the learning actually happens.
Three grids are below, ready to print: the WSET Systematic Approach to Tasting at Levels 2 and 3, and the Court of Master Sommeliers deductive grid. All three are also available as interactive sheets that assemble a written note from your calls.
Which one, and when
Use the Level 2 SAT while you are learning the vocabulary. It is short enough to complete on every glass without the exercise becoming a chore, which matters more than completeness in the early weeks.
Move to the Level 3 SAT once the Level 2 calls are automatic. The additions are the whole point: development, the aroma categories, tannin nature as distinct from tannin level, and a readiness call you have to justify.
Use the deductive grid if you are heading for the Court of Master Sommeliers, and use it out loud. The exam is spoken, on a clock, and no amount of silent grid-filling prepares you for the moment you have to keep talking while your brain is still deciding.
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Common questions
They ask for different things. The WSET SAT is an assessment framework: describe the wine accurately, then justify a quality and readiness conclusion. The Court's deductive grid is an identification framework: use the evidence to eliminate options until you can name a grape, a place, and a year. Same glass, different destination.
If you are studying for WSET, print the sheet for your level. If you are studying for the Court, print the deductive grid. If you are neither and just want to taste better, print the Level 2 SAT: it is short enough to finish and structured enough to build a habit.
Yes, for exam practice. A grid per glass forces you to make every call rather than comparing across a table, which is what you will have to do under exam conditions. For a casual flight, one sheet with a column per wine is fine.
Exactly. Both render from the same data file, so a call that exists on screen exists on paper and the option lists are identical. Nothing here can quietly fall a version behind.
Yes, print as many as you like. A link back to this page is appreciated but not required.