Catawba (grape)
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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 prounced musky or "foxy" flavor, which some afficionados take as a clear sign of its inferiority to vitis vinifera, though others find it distinctive and pleasant. The grapes are particularly sensitive to ozone pollution.
| Wine styles: | Red/White • Rosé/Blush • Sparkling • Dessert • Fortified • Fruit • Ice Wine | |
| Notable varietals: |
White Albariño • Chardonnay • Chenin blanc • Gewürztraminer • Muscat • Pinot blanc • Pinot gris • Riesling • Sauvignon blanc • Sémillon • Viognier |
Red Cabernet Franc • Cabernet Sauvignon • Carmenère • Durif • Gamay • Grenache • Malbec • Merlot • Petit Verdot • Pinotage • Pinot noir • Sangiovese • Syrah/Shiraz • Tempranillo • Zinfandel |
| Notable regions: |
Amarone • Asti • Barolo • Barossa • Beaujolais • Bordeaux • Burgundy • Chablis • Champagne • Chianti • Commandaria • Dão • Egri Bikavér • Madeira • Marsala • Port • Retsina • Rhône • Rioja • Sancerre • Sauternes • Sherry • Tokaji • Valpolicella • Vermouth • Vinho Verde • Vouvray • Wachau | |
| See also: | Glossary of wine terms • List of grape varieties • List of wine-producing regions • List of wine producing countries | |
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