Dubonnet Rouge is an aperitif wine similar to [ingredient=sweet-vermouth sweet vermouth] that was invented by Parisian chemist Joseph Dubonnet in 1846 as part of a contest instituted by the French government to find a way to get French soldiers to drink the bitter quinine to combat malaria.

Dubonnet's formula was a red wine base infused with herbs, spices, citrus peels, and chinchona bark, the source of quinine. It is 38 proof.

In 1976, Pernod Ricard bought Dubonnet.  This is the Dubonnet sold everywhere except in the U.S. They now make a Blanc and a Gold version of Dubonnet. Dubonnet is similar to Lillet, and white Lillet was only white at first and Dubonnet solely red, both companies make both colors now. 

The U.S. version of Dubonnet Rouge differs from that sold elsewhere, as the U.S. rights were purchased by American interests decades ago.  In 1993 Heaven Hill took over the brand, which was made from California wines.  U.S. market Dubonnet was made to a different recipe from the traditional one, and was less favorably perceived.  In 2018 Heaven Hill reformulated and relaunched the U.S. brand to better match the original recipe.   

Dubonnet Blanc is similar to [ingredient=bianco-vermouth bianco vermouth]. It is both less sweet and less bitter than Dubonnet Rouge. Dubonnet Blanc is a white wine base aromatized with herbs and spices. It is 34 proof and lightly sweet.

Dubonnet Website