Dubonnet Rouge is a wine-based aperitif that was developed in Paris in 1846 by Joseph Dubonnet and is similar to Vermouth. In the production of Dubonnet Rouge, wine is fermented with cinchona bark and other herbs. The subsequent fermentation is then stopped by adding alcohol. Dubonnet is an important ingredient of the favourite drink of the British Queen Elizabeth II. She mixes it with at least one third of Gordon's Gin, adds half a lemon wedge and two ice cubes and enjoys it.Tasting notes:Colour: Wine red. Nose: Fruity, sweet, wine, chocolate, lemons. Taste: Notes of mint, walnuts, lemon peel, cardamom, toffee, hints of orange, coffee. Finish: Long lasting, fruity, elegant. The Dubonnet Rouge can be enjoyed neat, on ice or in a cocktail.