In Cameroon’s expanding eneological sector, local producers are responding to the rise of a middle-class consumer base with specific sensory expectations. Despite comparable pricing (~1300 FCFA/L) and similar packaging, commercial dry red wines show marked variability in consumer acceptance. This study sought to characterize and identify the physicochemical factors influencing consumer preferences among three popular locally produced red wines. Hedonic sensory and physicochemical evaluations were conducted. ANOVA, linear regression, and principal component analysis (PCA) were strategically applied to examine and interpret the results. Hedonic analysis revealed that wine 654 was significantly (p<0.05) more appreciated (mean score: 3.63 ± 0.94) than wines 886 and 587. Linear regression indicated that in-mouth volume, odor, acidity, and in-mouth warmth were the main sensory attributes driving overall liking. The most appreciated wine, wine 654, exhibited a distinct chemical profile: lower pH (2.97 ± 0.02), higher total acidity (5.58 ± 0.01 g/L), lower alcohol content (12.29 ± 0.09%), and greater color intensity (6.89 ± 0.02). It was also richer in total phenolics (TPI: 30.20 ± 0.03 AU), anthocyanins (40.40 ± 2.32 mg/L), and amino acids (AA: 1.21 ± 0.07 g/L), and showed moderate tannin (0.97 ± 0.01 g/L) and vitamin C levels (90.00 ± 10.00 mg/L). Except for dry extract in two samples, all parameters complied with OIV standards. Principal Component Analysis identified acidity, sugar, alcohol, AA, total proteins, total SO2, and total phenolic compounds as the main physicochemical markers of sensory quality, thus providing avenues for optimizing wine quality to align with the specific palate of Cameroonian consumers. To further advance this work, future research will focus on detailed profiling of phenolic compounds, organic acids, and volatile aromatic compounds contributing to the overall sensory experience.