The Catawba grape is one of the earliest Native American grapes used in wine production, but can also be eaten or made into grape juice, jam, or jelly. The Vitis International Variety Catalogue gives credit to the Scholls and describes Catawba as a crossing of the North American species "Vitis labrusca" with the European species "Vitis vinifera" and list 1819 as its likely introduction. The "Oxford Companion to Wine" states the vine was identified in North Carolina even earlier, in 1802, but does not state who discovered the variety. British wine expert Oz Clarke also places the vine's origins in North Carolina but claims that it was first identified in 1801.