Catawba: An In-Depth Wine Profile

What is Catawba wine?

Catawba wine is made from the Catawba grape. This North American hybrid is a cross between native American vines (Vitis labrusca varieties) and European vines (vinifera varieties, likely Semillon). First identified in the early 1800s, Catawba grapes hold historical significance for their role in revitalizing American viticulture, especially during periods of climate and disease challenges. This unique cross gives the grape a character that is both rustic and refined.

Despite its red skins, Catawba most often produces pink or rosé wines, since winemakers limit skin contact during fermentation. That choice isn’t just cosmetic—it helps preserve the grape’s fragrant strawberry, cherry, and floral notes while muting some of the “foxy” labrusca musk.

Styles range from sweet blush and medium-sweet sparkling to occasional dry rosé or even a light red. In all its forms, Catawba tends to be medium-bodied, moderately acidic, and high in charm.

Historically, this is the grape that put American wine on the map—an unlikely hero among American grapes that beat European wines in competition and earned literary praise in the 19th century.

Impact on the American Wine Industry

If the American wine industry had a Mount Rushmore, Nicholas Longworth’s Catawba would be carved into it. Longworth, often referred to as the "Father of American Wine", was a key figure in popularizing the Catawba grape and establishing its reputation in the 19th century.

The Rise

• In the 1820s, Longworth planted European vinifera varieties in Ohio’s fertile river valleys—only to watch them succumb to pests and disease. He pivoted to native and hybrid vines, after purchasing some Catawba cuttings from Major Adlum, and this Labrusca variety surely did not disappoint.
• By the 1850s, Catawba was a sensation. Longworth’s sparkling Catawba, made with méthode champenoise, earned gold at the 1851 London International Exhibition.
• By 1859, 95% of Ohio’s vines were Catawba, producing ~568,000 gallons from 2,000 acres—about one-third of all U.S. wine, proving the impact of Catawba in American viticulture.

The Fall

Prohibition (1920–1933) destroyed most vineyards, and changing tastes in the mid-20th century relegated Catawba to sweet, pink table wines and juice. Additionally, Catawba became less popular in part because it is susceptible to fungal diseases such as powdery mildew and black rot.

The Niche Revival

Today, Catawba is no mass-market player, but its cultural impact remains oversized. The Finger Lakes alone maintain around 864 acres, although it’s also cultivated in Cincinnati, Ohio, as well as in Pennsylvania, Michigan, North Carolina, the Carolinas, Maryland, and Washington. These areas, recognized as significant wine regions, play a crucial role in Catawba’s continued cultivation and influence on the American wine industry. In 2023, total U.S. wine production reached ~24.3 million hectoliters, but hybrids, such as Catawba, make up less than 5% of the vineyard area.

In short: It’s no longer the engine of American grapevine history, but it’s still one of its most important wine ancestors.

Is Catawba wine sweet or dry?

Most Catawba wines are sweet or off-dry, reflecting both market demand and the grape’s personality. Fermentation is often stopped early, or sugar is added back to maintain a residual sugar level in the 2–8% range.

Think White Zinfandel—fruity, easy-drinking, and crowd-pleasing, but with a more floral, grapey edge. Dry versions do exist (usually as rosé or light reds), but they’re rare and clearly labelled.

What is Pink Catawba grape wine?

Pink Catawba is made from a pink-skinned clonal mutation discovered in the mid-20th century. It produces a vivid bubblegum-to-raspberry hue when given brief skin contact before pressing.

It’s almost always sweet or semi-sweet, with aromas of ripe berries, watermelon, and a hint of floral spice.

Is Pink Catawba wine sweet?

Yes—producers embrace its natural sugars and fun-loving flavour. Ferrante’s Pink Catawba, for example, is medium-sweet with approximately 6% residual sugar.

Winemaking Process

The wine-making process for Catawba begins in the vineyard, and the decisions of the winemaker at each step will profoundly affect and shape the final result. Catawba grapes are used to produce a variety of wines, juices, and other products, showcasing their versatility:

• Harvest – Late-picked for high sugar & acidity → Preserves acidity and boosts potential alcohol.
• Pressing – Minimal skin contact → Keeps colour light and aromatics fresh.
• Fermentation – Cool fermentation in stainless steel → Retains fruit esters, with certain aromas and flavours drawn out during this stage.
• Sweetness Control – Chilling & filtering before dry completion → Stops yeast activity, preserving sugar.
• Sparkling – Méthode champenoise or pét-nat → Adds bubbles, complexity, and aging potential.
• Blending – Sometimes with other hybrids or vinifera → Balances acidity, adjusts aromatics.

Catawba also blends well, adding aromatic lift to hybrids like Niagara or even softening dry reds in experimental cuvées.

Sensory Profile

• Appearance – Salmon-pink to light ruby. Sparkling styles show fine, persistent bubbles.
• Aroma:
  • Sweet styles – Strawberry jam, raspberry, red currant, watermelon candy, and floral perfume. The characteristic 'foxy' aroma of Catawba falls between the more subdued European styles and the more pronounced American varieties, such as Concord.
  • Dry styles – Fresher red berries, citrus zest, herbal lift.
  • Sparkling – Berry fruit with brioche or almond from lees aging.
• Palate – Medium body, crisp acidity, low tannin. Catawba’s flavour profile sits in the middle of the spectrum, balancing between subtle European notes and the bolder American styles. Sweet styles are round and plush; dry styles are leaner with more mineral cut.
• Finish – Fresh, often with lingering strawberry or grape candy notes.