Dubonnet Rouge

Dubonnet Rouge is a sweet, aromatized, fortified red wine aperitif created in 1846 by French chemist Joseph Dubonnet. It’s made from red wine (typically Rubired, Ruby Cabernet, or Muscat of Alexandria), blended with brandy, herbs, spices, cane sugar, and a small amount of quinine from cinchona bark. The result is a deep purple‑red aperitif with a sweet, fruity, lightly bitter, and spiced flavor—often compared to sweet vermouth but richer and more syrupy