RED WINE is the original flavor. It follows the French tradition of vinaigrette making and is pure and classic. My mother started making it in the 70s when she wanted a dressing without sugar to feed her family. (At the same time she eliminated ALL sugar from our diets and started making her own birchemuesli with less than delicious results – ahem!) She and her French cousin, Brigitte, make more or less the same dressing – Brigitte thinks she got the recipe from Suzy; Suzy thinks she got it from Brigitte! No one knows. Our mother would toss it on iceberg lettuce with some spring onions pretty much every night. Sometime in the 80s she switched to spinach and then romaine or endive.