Arkansas, Catawba Tokay, Cherokee, Fancher, Keller's White, Lebanon,
Lincoln, Mammoth Catawba, Mead's Seedling, Merceron, Michigan, Muncy,
Omega, Rose of Tennessee, Saratoga, Singleton, Tekomah, Tokay,
Catawba has long been the standard red grape in the markets of eastern
America, chiefly because the fruit keeps well and is of high quality.
e vine is vigorous, hardy and productive, but the foliage and fruit
are susceptible to fungi. These two faults account for the decline of
Catawba in grape regions in the United States and for its growing
unpopularity. In botanical characters and in adaptations and
susceptibilities, the variety suggests Vinifera crossed with Labrusca.
The characters of Catawba seem readily transmissible to its offspring
and, besides having a number of pure-bred descendants which more or
less resemble it, it is a parent of a still greater number of
cross-breeds. As with Catawba, most of its progeny show Vinifera
characters, as intermittent tendrils, Vinifera color of foliage, a
vinous flavor wholly or nearly free from foxiness, and the
susceptibilities of Labrusca-Vinifera hybrids to certain diseases and
insects. Catawba was introduced by John Adlum, District of Columbia,
about 1823. Adlum secured cuttings from a Mrs. Scholl, Clarksburgh,
Montgomery County, Maryland, in the spring of 1819. Its further
history is not known.
Vine vigorous, hardy, productive. Canes numerous, thick, dark
brown; nodes enlarged; tendrils continuous, bifid or trifid.
Leaves large; upper surface light green, dull, smooth; lower
surface grayish-white, heavily pubescent; lobes sometimes three,
terminal one acute; petiolar sinus deep, narrow; basal sinus often
lacking; lateral sinus narrow; teeth shallow, narrow. Flowers
self-fertile, open late, stamens upright.
Fruit late, keeps well. Clusters large, long, broad, tapering,
single-or sometimes double-shouldered, loose; pedicel with a few
inconspicuous warts; brush short, pale green. Berries of medium
size, oval, dull purplish-red with thick bloom, firm; skin thick,
adherent, astringent; flesh green, translucent, juicy,
fine-grained, vinous, sprightly, sweet and rich; very good. Seeds
free, frequently abortive, two, broad-necked, distinctly notched,