Catawba
Ohio and the Finger Lakes
Pink-skinned and musky, historically America's most planted wine grape and the base of nineteenth-century sparkling Catawba.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
16-19 Brix
16 - 19
Titratable acidity
8-11 g/L
8 - 11
pH
3-3.4
3.0 - 3.4
Juice yield
0.65 L/kg
free run plus a gentle press
Sugar per kilogram
122 g
at 17.5 Brix, the midpoint
Fruit for 23 litres
35 kg
before racking losses
Potential alcohol
9.6-10.5%
from 1.072 fermented dry. A range, because conversion varies by strain
What it punishes
High acid at harvest. Cold stabilisation and malolactic are both usually needed.
Made into
- Sweet white
- Rose
- Sparkling
Sulphite at this pH
At pH 3.20, protecting a red wine to 0.5 mg/L molecular SO2 takes 13 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US
19-23 BrixTraminette
Indiana and the mid-Atlantic