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Catawba, developed in the early 1800s, is a spicy-flavored, slipskin grape with a pronounced labrusca flavor and aroma. The vines are vigorous, hardy, and productive, but the foliage is somewhat more susceptible to fungal diseases than that of Concord. Catawba also experiences foliar injury where ozone pollution occurs. This grape is used primarily in white or pink dessert wines, but it is also used for juice production and fresh market sales. This grape was widely grown in the Cincinnati area during the mid 1800s. Description prepared by Bruce Bordelon, Purdue University, West Lafayette, IN |