Call me a wine purist but it drives me mental when people call all bubbly Champagne. What really annoys me is when people say "French Champagne". Guys, there is no other kind of Champagne. Champagne is from France, Australia produces Sparkling Wine, Spain produces Cava and Prosecco is from Italy.
Here is a quick guide to explain the difference between my two favourites, Champagne and Proseccco.
Champagne is a sparkling wine made in the Champagne region of France around the city of Reims about 80 miles (130 km) Northeast of Paris.
- Made with Chardonnay, Pinot Noir and Pinot Meunier grapes
- Produced using a costly method called the ‘Traditional Method’
- A standard pour of Brut Champagne has ~128 Calories (12% ABV)
- $50 for a good entry-level Champagne
- Typical flavours in Champagne are; citrus, peach, almond, toast and white cherry.
- Excellent Champagne is aged longer on lees (yeast) so gets a cheesy or biscuity flavour
- Bubble finesse is fine and sharp as well as persistent.
- Champagne is very dry and has high acidity
Prosecco is a sparkling wine made in the Veneto region of Italy around the city of Treviso about 15 miles (24 km) North of Venice.
- Made with Prosecco (a.k.a. Glera) grapes
- Produced using an affordable method called the ‘Tank Method’
- A standard pour of Prosecco has ~121 Calories (11% ABV)
- $20 for a good entry-level Prosecco
- Typical flavours in Prosecco are; green apple, honeydew, pear, cream & honeysuckle
- Prosecco has more fruit and floral aromas compared to champagne.
- Bubbles are lighter, frothier and not as persistent.
- Prosecco is a little sweeter than Champagne.