Appearance: Transparent dark ruby red, closer to brick red than burgundy. Aroma: Blackberry, dark cherry, plum with a red wine background. Reminiscent of port, oloroso sherry or marsala. There is a faint herbal quality as well. Flavour and Texture: Sweet fortified wine flavours (raisins, red berries) with a soft bittersweet note like tart cherries, marmalade or chinotto orange. Spicy complexity with cinnamon notes and a wisp of cloves makes it almost like mulled wine. The texture is neutral and although there is sweetness throughout it is not syrupy. A well balanced aromatised wine product that has qualities in common with sweet vermouth, Lillet rouge and some of the wine-based amari. It can be taken in a variety of ways, including neat or neat on the rocks with a slice of lemon. Dubonnet & gin is a classic from the 1930s that is the tipple of choice for many to this day. Its reputation was cemented in the UK by the Queen Mother’s love of it, a taste she passed on to the current monarch. Not as sweet and citrus-fruit forward as most Italian aparitivi, but sweeter than Lillet rouge (although a little more "fusty" tasting). In a way it’s rather like a grown-up Pimms #1 cup. The quinine presence gives this aperitif more poise and interest than others, although the level has sadly been decreased over the years. I believe that the version available in the US was different to the one in Europe and Commonwealth countries until a few years ago, when it was revamped, but it is still reputedly sweeter. A great standby and the basis for a handful of classic mixed drinks. Personally I prefer Carpano Antica when I’m after something along these lines, but Dubonnet is way less than half the price, which is hard to resist. “Good” : 84/100 (3.75 stars)
Dubonnet Rouge
About this bottle
Dubonnet Rouge is a red aromatized wine that has been in existence since 1846, originally created by French wine merchant and chemist, Sir Joseph Dubonnet (a rendering of whose cat has always been on the label). For many decades, there were 2 different versions in the market place, one international and one in the US. This version, reformulated by Heaven Hill, replaces the former US recipe. It is made with a base of muscat wine (as opposed to the former merlot and cabernet), and raises the percentage of quinine, with the addition of black tea and black currants, along with its traditional cinchona bark. In addition, it is now sweetened with cane sugar instead of corn syrup. It is bottled at 19% ABV.
How it tastes
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Reviews
Showing the most detailed of 5 parsed reviews.
Comes off as a sweet red wine with a high alcohol content. A bit dry and not bad really but wouldn’t drink it like a wine for the price. Not getting any herbal notes or other tastes. Might have to try it later with a clean palette.
It’s not a bad aperitif on its own; it also works in some concoctions; particularly with Gin, as preferred by the Queen.
Notes of berries, sour cherry, cinnamon, sweet vermouth, herbs, black tea. Sweet and think on the palate. Dessert wine.
Earthy, stone fruits, and dark berries dominate the flavor. Nice wine base. Could be drunk separately or as a mixer.
Tastes like this
Closest flavor profiles across the whole catalog.
