## 1 Introduction  
Wines from single grape varieties but from different production areas can present different sensory attributes, as a result of the expression of the specific terroirs [1]. Terroir has been defined as a combination of soil, micro-climate, conological technique, and grape varieties which will be expressed in the wine. As a practical consequence, wines produced in one region might be better suited for being sold in certain markets and less in others, according to local consumers' preferences [2]. At the same time, evaluations given by the panels of wine experts, commonly employed for determining the placement of a product on the market, may still be influenced by preferences and prejudices impacting the final placement of the products on the trade [3]. Therefore, it might be relevant that this assessment is also paralleled by harmonized and standardized sensory methodologies, which might for example provide a ranking of the samples based on validated sets of criteria. As a potential additional challenge, even trained panels might be influenced by factors related to the composition of the panel itself, such as age, nationality, etc. [4].  
Hence, further correlating the sensory analysis results to the chemical profiles might offer an additional control, obtained with an independent and standardizable set of analytical methods. This presents a double aim: (1) to represent the overall sensory results (using descriptors and OQJ, overall quality judgement) as functions of the independently determined sets of variables, and (2) to account for systematic effects inherent to the panel itself that might influence the results [5]. In a recent work, this approach was applied to single-variety international Chardonnay and Sauvignon Blanc wines; to improve such applications, the choice was made to correlate specific chemical profiles with relative subsets of the sensory attributes profile, according to the type of perception involved (e.g., visual, olfactory, and gustatory variables) [6]. However, consideration should always be taken of the fact that associating the chemical composition of the wines with the sensory properties and the wine quality is not a straightforward concept, as many volatile and non-volatile components may either contribute to or counteract the final quality, or even show no impact [7].  
Indeed, sensory evaluations are influenced by interactions between different sample components (e.g., matrix effects due to the chemical composition), and between these and the perception modes. In turn, the chemical composition can be linked to the viticultural-enological variables (e.g., grape variety, winemaking technique, vintage, and terror, just to name a few); hence, sensory analysis results could at least, in theory, be described as a complex function of the chemical composition [8; 9].  
The aim of this work was to characterize the chemosensory profiles of commercial single-variety Pinot Gris and Pinot Noir wines. Seven Pinot Gris and seven Pinot Noir wines from different countries (reflecting different wine styles) around the world were investigated to find out which sensory and chemical attributes were most interesting in influencing their quality. Parallelly, such attributes have been correlated to the chemical components in the wine and to the profile of cyclic and non-cyclic oligomeric provantho-cyanidins.