Dubonnet is an aperitif wine that belongs to the class of aromatized wines. The mixing of herbs, peels, spices, roots and petals results in Dubonnet having a flavor of lemon, zest and herbs notes, orange flavor, cherry and mint aromas, notes of chocolate and coffee.
The original recipe of Dubonnet is kept until today because the initial percent of alcohol, 19%, makes it suitable to be drunk both in winter, as well as in summer.
Since the medicinal quinine was the only useful drug against malaria, Joseph Dubonnet thought to make it's taste more acceptable designing the Dubonnet's recipe. Blending fortified wine with a mix of herbs and spices and the medical quinine, the impossible taste of quinine was ameliorated, making it not only useful, but tasty.
To prevent the oxidation process, once a bottle of Dubonnet is opened, it's recommended to re-seal the bottle with wine preservative gas, instead of refrigerate the content of the bottle.
A Dubonnet is described as a sweet French alcoholic beverage that has a sweet aroma. Dubonnet is usually a mixture of wine, spices, and herbs. Some people prefer to mix Dubonnet with other alcoholic beverages like gin and another wine such as white wine in order to make the beverage a little stronger.
Dubonnet is a sweet wine-based aperitif. This is a blend of fortified wine, herbs, spices, and fermentation with alcohol included. It is said it was first sold in 1846 to counter a French Government competition wine made to persuade the French foreign legionnaires in North Africa to drink Quinine which was known to work against Malaria, yet was very bitter.
Dubonnet is an alcoholic beverage made of fortified wine and spices including Quinine. It premiered in 1846 in France. It was first developed as a way to mask the bitterness of Quinine which was used in North Africa to prevent Malaria. It is usually mixed with lemonade or bitter lemon.