I think any wine made from local fruits and berries, I'd call a country wine.
I did an Elderberry last year which came out great without degassing. In fact, I've never degassed a wine at all. Just leave it in a carboy for about 4-6 months before bottling.
That's always been my understanding, country wine refers to anything that doesn't include grapes. Considering that you can make wine from just about any fruit, veggie, or berry out there, that's a lot of different varieties. For an idea of some other varieties, check out http://scorpius.spaceports.com/~goodwine/winerecipes.htm (I plan on experimenting with about half that list...)