Any and all fruit wines were immensely popular in the Medieval Ages, especially as a summer drink. You had a fruit, you had a wine.
Here the grape was replaced by cherry, currant, raspberry, pomegranate, and mulberry. Sour wines were those made by pouring water on refuse grapes after wine had been extracted. Wines were also made from filberts, milk of almonds, apricot and strawberry syrups, cherry and raspberry waters. These drinks were mostly drank during summer. There was also a cider-based drink named an apple-wine.
The Prunelle is a medieval fruit wine that that has survived the ravages of the Renaissance and made it somewhere into modern France. It resembles a brandy and is a mixture of wild plums, mulberry gin, and blackberry wine; back in the medieval day it was simply made by fermenting plums. Prunelle still lurks in your quaint European taverns but are the Carmen San Diegos of the brandy world. A prunelle that has made it into the light of day: the French Eaux-de-Vie Prunelle.