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The Secret to Blind Tasting? Know “The Grid”

This Advanced article will show you how to improve your palate with the tasting grid, a tool used by professional sommeliers. Learn the exact technique that Sommeliers use to blind taste wine. If you’re just getting started with wine tasting, this article is pretty advanced so you may prefer to read How to Taste Wine and Develop Your Palate as a primer.

No singular secret masters the art of blind tasting. Anyone can learn, and practice makes perfect.

Of course, practicing at this advanced level is a process. You’re developing a system of structured tasting that will give you more accurate results as you improve your process; this will simultaneously fine-tune your ability to taste individual aspects in a wine.

When you taste with the grid, you will retain more information about a wine. For someone who loves food, it’s an awesome ability to have since the increased sensitivity extends to all of your senses. The grid can essentially help you get as close to topping out your tasting skill without having a science degree in sensory analysis.

The Secret to Blind Tasting? Know “The Grid”

The professional tasting grid. Download a free pdf of the Wine Tasting Grid to practice

The wine tasting grid is a list of intrinsic characteristics of a wine based on visual, aromatic and taste information. Trained tasters use the grid as a system to mentally separate aromas, flavors and tastes and reveal the identity of a wine. As it turns out, the grid is not only good for blind tasting, it’s also essential to understanding what makes great wine.

If you’re serious about wine, learning “The Grid” will change the way you think about wine.

I was first introduced to the grid after passing the Court of Masters Certified exam in 2010. I’d managed to cobble-together my own system to blind tasting that had taken me pretty far but it was limited, so I joined a tasting group in Seattle. I liken the “joining a tasting group” experience to being a home-schooled kid trying to get into Greek life (fraternities/sororities) in college; I was a bit awkward. Still, the other sommeliers in the group were gracious enough to introduce me to a tasting technique that ultimately changed the way I think about wine, food and everything else I put in front of my nose.

Learn more about a wine in 15 minutes than you ever thought possible.

Reality Check: Learning the grid is not exactly easy, and you will not become excellent overnight. However, if you remember to practice, you will advance your tasting ability to a level that is superior than most (both in and out of the wine business).

Dlynn Proctor analyzes a wine on Somm using a variation of the grid


If you’ve watched “Somm” you’ve already seen people use the grid to blind taste wine.


Do It Yourself

You can try tasting wine with the grid even if you’re not practicing blind tasting. It will help you to associate features of a wine based on where and how it was made. With experience, you’ll build a mental repertoire of tasting notes and what they indicate in a wine. For example, whenever I sniff the subtle aroma of Parmesan cheese in a sparkling wine (my marker for more animalistic leesy “autolytic” aroma), I begin to associate that smell, with a wine from Champagne.

What You’ll Need
  • wine glasses
  • 3 oz pour of wine (or several, for a comparative tasting)
  • A sheet of white paper to view the color (and even lighting, if possible)
  • The wine tasting grid (pdf)
  • a pen and pad to write tasting notes
  • a clear head

The Grid

If you’ve made it this far…then you’ve committed to learning the grid. Save this page for later and refer to it again, or download the sample grid to practice. By the way, most beginners will take about 15–20 minutes to fill out one grid for a single wine and professionals should be able to assess a wine in about 4 minutes (obviously, with some practice under their belt).

There are 4 main parts to the grid:


  • Visual
  • Nose and Palate
  • Structure
  • Conclusion




There are essentially three aspects to pay attention to when you look at a wine: Color, Meniscus, and Viscosity. You’ll want to hold the glass over a white surface with the glass angled away from you so that you can easily see the wine pool to one side with very little visual distortion through the glassware.

Clarity Clear, Slight Haze, Murky, presence of Sediment, gas (bubbles)
Brightness Dull, Bright, Day Bright, Star Bright, Brilliant
Intensity Low, Medium-Minus, Medium, Medium-Plus, High
Over time reds will lose their color (anthocyanin) and whites will become richer in color eventually turning brown.
Color Red: Garnet (red ruby), Ruby, Purple (blue ruby)
White: Straw (green yellow), Yellow, Gold
This can often be an indication of a particular variety, age, or regional climate (e.g. a cooler climate may produce wines with higher acidity leaning more towards the garnet and ruby side of the spectrum). For example, Argentine Malbec, in most cases, will be purple and Tuscan Sangiovese, in most cases, will be garnet.
Secondary Colors Red: red base or blue base
White: green base or copper base
Secondary colors are the hints of color that you get, either in the meniscus of a red wine or, in the case of white wine, as a subtle hue observed under light. Reds will either have a red base in the color or a blue base. Like other plants with anthocyanins, the color shift occurs due to the presence of acidity. For example, hydrangea flowers change color depending on the soil; if the soil is more acidic the flowers will become more reddish and if the soil is basic the flowers will be more blueish. The same is also true with red wines, even though all wines are on the acidic end of the spectrum, lower acid wines will appear more blue or magenta in their coloring. Of course, it’s important to note that the coloring is also a product of the variety.
Rim Variation / Meniscus Yes/No. If yes: what is the color variation from middle to edge?
This mainly refers to red wine or white wines made with skin contact and can give you a few clues to the age of the wine. As the anthocyanin degrades, the red color will fade and yellow as well as reveal a wider meniscus. In young, high anthocyanin wines (such as Aglianico, Petite Sirah, Syrah and Tannat) the color will often be very rich from the middle to nearly the edge of the glass.
Viscosity / Wine Tears Viscosity in a dry wine indicates the alcohol level. Viscosity in a sweet wine could indicate both sweetness and alcohol level. The tears that form on a glass after you swirl (called the Marangoni Effect or Gibbs-Marangoni Effect) are correlated to alcohol level and can be used to help indicate if the wine has low, medium or high alcohol.
The color of Merlot as it changes with age.

Nose and Palate

The aromas and flavors of a wine are combined together into one section, although you will assess them separately (first smelling, then tasting). Both parts involve your sense of smell versus the texture and feeling of a wine on your palate (see the “structure” section which includes wine traits like acidity, sweetness, tannin and alcohol)

TIP: First part of both smell and taste is the condition which is to determine the wine is clean or has a wine fault.
Intensity Low, Medium-Minus, Medium, Medium-Plus, High
The intensity of the aroma as a whole is a clue towards building the profile of a wine. For example, high alcohol wines (generally from warmer climates) will have more alcohol evaporation and subsequently more aromatic intensity. Also, the temperature the wine is served at will affect the aromatic intensity of a wine, so the intensity doesn’t necessarily give you a complete story, just a whiff.
Aroma vs Bouquet (youthful/developed)
As an overall impression, do you believe the wine to have more youthful aromas from the grape or more tertiary (savory) traits from aging. Both red and white wines tend to deliver less floral notes and more dried/sweet fruit flavors as they age.
Citrus Lime, Lemon, Grapefruit, Tangerine, Orange, Zest, Citrus Peel, Citrus Pith, etc
Apple / Pear Green Apple, Yellow Apple, Pear, Asian Pear, etc
Stone Fruit / Melon Honeydew Melon, Cantaloupe, White Peach, Yellow Peach, Apricot etc
Tropical Lychee, Pineapple, Mango, Guava, Papaya, Jackfruit, Banana, Passion Fruit, etc
Red Fruits Strawberry, Cherry, Raspberry, Red Currant, Cranberry, Red Plum, etc
Black Fruits Black Plum, Blackberry, Boysenberry, Blueberry, Black Cherry, etc
Style of Fruit Tart (cooler or moderate climate), Ripe (moderate or warm climate), Overripe, Jammy, Cooked (indications of hot climate or hot vintage), Dried, Oxidative, Baked (indications of aging and/or oxidative winemaking)
Flower White Wine: Apple Blossom, Acacia, Honeysuckle, Orange Blossom, Jasmine, etc
Red Wine: Violet, Rose, Iris, Peony, Hawthorne, etc
Vegetal (pyrazine) White Wine: Gooseberry, Bell Pepper, Jalapeño, Chocolate Mint
Red Wine: Green pepper, Roasted Red Pepper, Bittersweet Chocolate
Herbs White Wine: Mint, Basil, Savory, Chervil, Tarragon, Thyme, Sage
Red Wine: Mint, Eucalyptus, Sage, Menthol, Oregano
Spice (rotundone) (red wines) Black pepper
Evidence of Botrytis (white wines) Ginger, Honey, Wax
Evidence of Oxidation White Wine: Nuts, Applesauce
Red Wine: Coffee, Cocoa, Mocha
Evidence of Lees (white wines) Dough, Baked Bread, Beer, Yeast
Malolactic (MLF) Oily, Butter, Cream
Organic Earth White Wine: Wet Clay, Brettanomyces (Band-Aid), Mushroom
Red Wine: Clay, Potting Soil, Wet Leaves, Brettanomyces (Band-Aid), Mushroom
Inorganic Earth Wet Gravel, Slate, Flint, Schist, Granite, Chalk, Sulfur (burnt match)
Oak Yes/No. French/American. New Barrels/Used Barrels.
White Wine: New Oak: Vanilla, Toast, Coconut, Toffee, Butterscotch
Red Wine: New Oak: Vanilla, Brown Baking Spices, Cola, Smoke


As soon as you separate the structure of a wine as a separate entity to the aromas and flavors, you’ll be able to much more easily correlate a wine with the conditions (winemaking techniques or region) that went into making it.

Sweetness Level Bone Dry, Dry, Off-Dry, Medium Sweet, Sweet
See Wine Sweetness Chart
Body Low, Medium-Minus, Medium, Medium-Plus, High
Acidity Low, Medium-Minus, Medium, Medium-Plus, High
Alcohol Low, Medium-Minus, Medium, Medium-Plus, High
Tannin / Phenolic Bitterness Low, Medium-Minus, Medium, Medium-Plus, High
Tannins Wood (fine to coarse grained tannin generally towards center of tongue) Grape (coarse bitter tannins towards sides and front of the mouth)
Phenolic Bitterness White wines
Complexity Wines with high complexity have more flavors, as well as a taste profile that evolves from beginning, to middle, to end.
Length The presence of alcohol, acidity and tannin/phenolic bitterness extend the length of flavor in a wine
Balance Yes (in balance)/No (out of balance)
This will help identify possible quality level of the wine. The more in balance generally, the higher the quality.


This section is specifically for blind tasting, but it’s a good way to summarize and classify the wine into your mental repertoire.

  • Initial Conclusion: The real purpose of the initial conclusion in a professional blind tasting is to bring to light all the possible (similar tasting) wines that may indeed be the wine in question. It gives you an opportunity to rule out possibilities based on the traits you found while visually inspecting the wine and tasting its structure.
  • Conclusion: Your final decision.


Improve Your Palate

If you’re interested in improving your ability to taste wine, the most important step is to get yourself into the mindset of actively tasting wine every time you open a new bottle. We created a tasting mat set that will give you a consistent format in which to write your notes.

Wine Tasting Mats

serious about wine? More detailed resources (and a community of sommeliers) can be found at guildsomm.com

About Madeline Puckette

James Beard award winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly

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