Catawba

[kuh-TAW-bah] This light red grape is native to North America and thought to be a natural hybrid of other indigenous varieties. It's believed to have first been found along North Carolina's Catawba River, hence its name. It's popular on the East Coast of the United States, particularly in the finger lakes region of New York State. Catawba grapes produce light-colored juice in various shades of pink, with flavor characteristics of the native vitis labrusca. They're used in rosé and white still wines, as well as in inexpensive sparkling wines.

Catawba grapes were introduced to wine-growers in the 1800s by Major John Adlum of Georgetown, D.C.. Grown predominantly on the East Coast of the United States, this purplish-red grape has a rather sweet flavor. It is typically in season from September to November and can be used in wines, juice, jams and jellies. Although usually classified as Vitis labrusca, Catawba is widely believed to have at least some Vitis vinifera in its background. The grape can have a pronounced musky or "foxy" flavor, which some aficionados consider inferior to the flavor of V. vinifera, though others find it distinctive and pleasant. The grapes are particularly sensitive to ozone pollution.

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