What Is The Difference Between Champagne And Prosecco?
There's nothing quite like popping open a bottle of your favorite bubbly to ring in a holiday or toast a special achievement, but a good glass of Champagne or Prosecco is worth celebrating on its own. These two sparkling wines are often confused for each other, and while they both feature effervescent bubbles and a bright, delightful taste, they are distinct beverages with their own unique recipes. There are many differences between Champagne and Prosecco, but it mainly comes down to where and how they are made.
Champagne not only has to be a sparkling wine made in the Champagne region of France, it also has to use grapes from the region — usually Chardonnay, Pinot Noir, and Pinot Meunier grapes. Prosecco, on the other hand, can be made anywhere, but most of it is made in the Veneto and Friuli Venezia Giulia regions of Italy. It utilizes Glera grapes, which were once also referred to as Prosecco.
How Champagne and Prosecco are made
The process of making Champagne and Prosecco begins very similarly. In both cases, winemakers start by creating a bubbleless, still wine out of a blend of appropriate grapes. This is done by first harvesting them, pressing out their juice, and transferring the juice to large tanks to ferment. It's from there that the production becomes distinct.
After the first fermentation, the still Champagne is sealed into bottles along with yeast and sugar so the second fermentation can take place. This combination of ingredients causes a chemical reaction within the sealed bottle, which creates carbon dioxide and alcohol. The excess carbon dioxide cannot escape from the bottle, so it permeates the still wine, carbonating it in the process. Once sufficiently infused with bubbles, the Champagne is aged for a while before the bottles are opened to release the old yeast or lees. Then, the bottle is closed again and ready for consumption.
Instead of being carbonated directly in its bottle, still Prosecco is transferred to large steel vats for its second fermentation in a process known as the Charmat Method. Just as with Champagne, yeast and sugar are added to the tanks, and carbon dioxide is formed and infused into wine. From there, after a few weeks, the now bubbly wine is filtered and poured into bottles.
Flavor differences between the wines
Both sparkling wines have fruity notes, but the unique fermentation processes make the two taste different. Champagne has notes of almonds, flowers, cherries, and citrus. Because Champagne spends extra time aging with yeast, older bottles can even have flavors of toasty bread. This bubbly wine goes well with saltier, more savory foods like shellfish, fried dishes, and even potato chips. Alternatively, since Prosecco goes straight from the fermentation tank to the bottle, its fruit notes are brighter and more pronounced. A glass of Prosecco may be reminiscent of apple, pear, honeysuckle, and vanilla. Prosecco's sweetness means it pairs nicely with fruit, cured meats, and cheeses.
Even the bubbles of Champagne and Prosecco are unique. Champagne's bubbles are extremely small and delicate, and it takes the wine a long time to go flat, while Prosecco's bubbles are more fizzy and run out quicker, like the bubbles in a can of soda. At first glance, it is easy to mistake one sparkling wine for the other. But once you know the differences in their creation, you'll be able to better appreciate the intricacies of the individual varieties. Wherever your tastes lead you, both Champagne and Prosecco are delicious, beautiful wines worthy of any celebration, big or small.