From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A "tonic apéritif" introduced to Paris in 1846, made with either red or white wine (for red or white Dubonnet) infused with cinchona bark during a second fermentation. Cinchona bark contains quinine, the primary ingredient in tonic. The red variety is the more popular of the two. Dubonnet is now also made in New Jersey.
