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