Bagrina – Danube Valley wine secrets

This is a very old Balkan variety, which was grown in Serbia, Bulgaria and Romania. Barely known even to consumers of these countries, it may sometimes hide under further names like Braghina, Crvena dinka or Turska ružica. The name might have been derived from ‘bagrem’, a Serbian name for robinia (Robinia pseudoacacia). The seductive sweet smell of its flowers may allegedly be found also in the wine.

There is little information on this variety and I will be thankful to anyone who can provide me with any materials and data. Sure is that Bagrina has been almost forgotten and lost, surviving probably only in few old vineyards of Negotinska krajina in the eastern part of Serbia. In that region, there are also several further autochthonous varieties being slowly rediscovered, after some decades of Sleeping-Beauty-like fate on the sandy slopes of Danube Valley.

In case of Bagrina, we owe much of the rediscovery to Nikola Mladenović Matalj. To my knowledge, he is the only producer experimenting with this variety at the moment. His first varietals from the rosy grapes of Bagrina are still not available in the market, but let’s make this post a foretaste which enhances the joy of waiting for new personalities in the global wine family.

Before it was abandoned for the international varieties, Bagrina had enjoyed a reputation of producing grapes for quality wine. However, like many Balkan autochthonous varieties (e.g., Crna Tamjanika, Žilavka), it has female flowers and needs to be planted in mixed vineyards. Grapes have a light rosy or copper color, similar to Pinot Grigio. Accordingly, they allow for two styles of wine: white or darker, almost orange one. The last color predominated earlier, before the variety was abandoned. Indeed I met an old lady who produces wine since more than half a century, mother of a wine-producer from Rajac, Radomir Pavlović, and she couldn’t hide her surprise by the almost completely white color of modern Bagrina from the Matalj winery.

Apart from female flower, the variety shows further characteristics that are problematic: it’s susceptible to low temperatures and provides quite an irregular yield. This is why Bagrina is rather a regional specialty, expressing local terroir, than a candidate for mass production. Still, considering significant temperature extremes in this area, especially hot summers, its grapes have both good pH and high acidity. This is a genial combination of nature and culture, expressed in centuries of adaptation of the variety to the local conditions, supported by accumulated human knowledge.

Here are some of my impressions on the first drops of this exciting old new wine…

What was really astonishing in the very first moment, it’s almost white, resembling diluted pear juice. Pear is also one of the main notes of its aroma. Then there is something spicy too, bringing to mind some of my mom’s specialties, for example bogracz. That’s why drinking Matalj’s Bagrina I had to think of allspice and bay leaf. Still, I agree with the description from Serbian online wine magazine vino.rs: there is something floral too: elder and robinia. I wouldn’t exclude the taste of litchi either.

The slightly sweetish note, which becomes soon spicy, makes me think again of allspice. Alcohol is noticeable. The wine has definitely ‘il suo perché’. I’m excited, not least by the fact that this is my first Bagrina and who knows if there is any other one in some Serbian cellar. So I was drinking it with my eyes widely open, thinking of the potential of this variety in Mr. Mladenović’s hands. Keep an eye on this young and talented producer!

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One thought on “Bagrina – Danube Valley wine secrets

  1. Pingback: Serbia's Negotin region – wine in ancient stone cellars | AutochthoinosAutochthoinos

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