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The objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelatedmeasurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions toruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressedsouthward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced anorthogonal reading (N north- S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensoryresearch. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures.Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. Theratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler.Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challengeunexplored ways for new researc

Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach