Author: Kristian Kielmayer, Ágnes Herczeg
Medina was hybridised from "Seyve Villard 12.286” and Medoc Noir by Dr József Csizmazia Darab and László Bereznai in 1959, and received state classification in 1984. Its creation goes back to a time when Eger needed a variety that does not ripen before mid-September and has a better yield stability than Medoc Noir. Also, it could not be sold as Medoc Noir, because that already referred to a specific geographical area. Medina was created from the selection of Medoc Noir as described above. While they originally intended to call it Médea, France had already registered one such variety, so they named it after the Arabian city of Madinah instead.
Medina has a moderately vigorous growth profile with excellent fertility, is highly resistant to fungal diseases and frost, and is therefore also recommended for ‘organic’ production. It is not susceptible to frost. Its clusters are medium-sized and cylindrical, with compact and relatively small berries. It has medium-sized, symmetrical leaves.
It is a variety hardly registered outside of Hungary, cultivated on just 116 hectares, mainly in the Kunság, Eger and Mátra wine regions. It enjoys the loose, sandy terroir of the Kunság, the volcanic soil of the Mátra Hills and naturally, its birthplace, Eger. The wines produced in the latter two wine regions, however, are sold and can only be marketed as PGI wines from Upper Hungary.
It is mainly used to produce rosé, siller and of course, red wines. Wines made from this variety usually have a ruby colour and are explicitly spicy and Muscat-like, often boasting interesting, unusually fragrant, earthy notes. Most wines of this variety sold have a significant level of sweetness.
Medina grape bunch and leaf
Medina is a Hungarian variety, cultivated on just 116 hectares, mostly to be found in the Kunság, Eger and Mátra wine regions. It boasts a unique flavour profile and a ruby colour. It is used in blends, but there are also single-variety wines made from Medina. It has a characteristic, Muscat-like, spicy, earthy flavour, and can be found as rosé and siller wine, but sweet Medina wine is also not uncommon. Since wines made from Medina are more intense, and mostly have an unctuous flavour, they are preferred in colder weather, however, lovers of Medina are happy to drink it all year round. It is best paired with characterful Asian pork and beef dishes because of its nice, subtle tannins and fragrant aromas, but it is also a great accompaniment to venison, roast meat and breaded camembert with cranberry sauce. Their style means it is best to choose from the latest vintages and drink them while fresh. Always keep Medina at a low temperature, away from direct sunlight and heat, to best preserve the wine’s fragile perfume aromas. It is best served a bit colder, at 14-16°C, in tulip-shaped wine glasses. Among many ingredients, sweet potato, beetroot, eggplant, celery, tomato, sweet spices, curry, mature cheeses, blue cheeses, camembert-style cheeses, dishes made from goose, duck, wild fowl, pork, veal, venison and offal are closest to wines made from Medina, in structure and taste.
