Catawba was one of the first native American grapes to achieve commercial success, becoming the backbone of early U.S. wine production in the 19th century. Thought to be a natural cross between native Vitis labrusca and possibly Vitis vinifera, Catawba was famed in the pre-Prohibition era, particularly for the sparkling wines of Cincinnati. Its influence waned as European vinifera became dominant, but Catawba persists, beloved for its historic significance, cold-hardiness, and unique, Old World–meets–New World flavor profile.
Catawba
Region: Americas
Catawba is a distinctly American grape, easily recognized for its pinkish hue and aromatic, refreshing wines. Predominantly grown in the eastern United States—especially along Lake Erie, the Finger Lakes, and Ohio River Valley—Catawba is used for a range of styles, from sweet and off-dry rosés to sparkling and dessert wines. Known for pronounced fruitiness, brisk acidity, and a gentle musky-hybrid character, Catawba remains an essential figure in the landscape of native and hybrid American viticulture.
Tasting Notes
Taste Profile
- Medium Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 11%
The History of Catawba
FAQs About Catawba
What types of wine does Catawba produce?
Catawba is made into rosés, sparkling wines, still whites, and sweet dessert wines, most often with a fruity, slightly musky character.
Does Catawba taste like Concord?
While both share a “foxy” native grape quality, Catawba is lighter and fresher, with strawberry and spice rather than Concord’s grape-juice flavor.
Is Catawba wine usually sweet?
Many are off-dry or sweet by tradition, but some producers make crisp, dry styles to showcase its fresh berry fruit.
Where is Catawba mainly grown?
It thrives in the eastern and Midwestern U.S., especially the Lake Erie area, Finger Lakes, and Ohio River Valley.
Can Catawba age well?
Most Catawba wines are best enjoyed young, for their bright fruit and lively acidity, though some sweeter or sparkling versions may hold up for a few years.