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The two most famous sparkling wines globally are Champagne and Prosecco. While they both bubble, the two wines are crafted with different grapes in different places with different production methods. As you’d expect, they have two distinct flavor profiles.
Before you get to popping, let’s break them both down.
What is Champagne? What is Prosecco?
Both are wines made from fermented grape juice, and each gets their bubbly character from carbonation trapped and dissolved in the wine. Both Champagne and Prosecco are meant to be served chilled. And they can both make for a very delicious, refreshing glass of wine.
Now, here’s where they differ…
All Champagne Comes from France
A certain region within France, to be specific, which is also named Champagne. This relatively small region in northeastern France is the only place in the world where Champagne can be made. But this geographical boundary isn’t the only requirement for a wine to be labeled Champagne. Winemakers must follow strict rules, starting in the vineyards. Only certain pruning methods are allowed, only a certain amount of grapes can be harvested, and only a certain set of grape varieties may be used: Pinot Noir and Pinot Meunier (both red grapes), along with white grapes Chardonnay, Pinot Blanc, Pinot Gris, Petit Meslier, Arbane and Voltis (added in 2021).
And here’s a little tidbit: Champagne made from only red grapes is referred to as Blanc de Noir (White from Dark) and Champagne made from white grapes only is known as Blanc de Blancs (White from Whites).
Additionally, all Champagne must be produced via méthode Champenoise. In other regions around the world, the method is referred to as the méthode traditionnelle, or the traditional method.
In the traditional method, after the base wine is made and blended with other base wines, it must go through a second fermentation in the bottle. Winemakers transfer it into extra-thick glass bottles designed to handle additional pressure, and a solution of wine, yeast, and sugar is added to kick-start the second fermentation. The bottles are sealed and left to rest. As the yeast consumes the sugar, it converts it into alcohol and carbon dioxide. With nowhere to go, the carbon dioxide dissolves into the wine, creating the bubbly character in the wine.
Afterwards, the yeast cells die and fall to the bottom of the bottle. These tiny particles are called lees, and they give Champagne its trademark toasty, bready, and biscuity flavors. According to Champagne’s laws, all non-vintage Champagne has to rest on these lees for one year, and vintage Champagne (made from a specific year’s harvest) must rest for three years.
At the end of this period, the winemaker turns the bottles upside down and places them at an angle, rotating them little by little to allow the lees to collect at the neck of the bottle. This process is called riddling. Once complete, the neck of the bottle is frozen to create a plug around the dead yeast cells.
Next comes the disgorgement. The bottles are opened, and the carbonation forces the frozen plug of lees out. Some wine comes out during this process, so winemakers add more wine or a liquid solution of wine and sugar. The sugar, or dosage, affects the wine’s sweetness level.
Finally, the Champagne is corked, secured with a wire cage, and returned to the cellar for further aging until it’s ready to be released.
And that is Champagne! Now onto Prosecco…
All Prosecco Comes From Italy
Just like Champagne, all Prosecco must come from the Prosecco region of Italy. This established wine region covers nearly 70,000 acres across nine different provinces in Italy’s larger Veneto and Friuli-Venezia Giulia regions. The name “Prosecco” comes from a village within the larger region.
Just like Champagne, Prosecco must follow its own strict rules and processes. All Prosecco must be made predominantly from Glera, which is a catch-all name for several similar white grape varieties. It can also be made with up to 15% Chardonnay, Pinot Bianco, Pinot Grigio, Bianchetta Trevigiana, Perera, and Pinot Noir (the only red grape, used for Prosecco Rosé).
Prosecco is made in the Charmat method, also known as the tank method. After the base wine is made, it’s transferred to a pressurized steel tank. The solution of yeast, sugar, and wine is added. The yeast consumes the sugars, creating alcohol and carbon dioxide. Trapped inside the tank, the carbon dioxide dissolves into the wine to give the wine its fizz.
This secondary fermentation lasts 30 days at least before the wine is chilled, the lees are filtered out, and the dosage is added. Then, the wine is bottled under pressure and sealed. Unlike Champagne, the wine is not typically aged after bottling.
Champagne vs. Prosecco Flavor Profiles
Aside from their bubbles, each wine varies in taste significantly. Most Champagnes are vibrant, refreshing, and offer a wide range of fruit flavors, from apple and peach to citrus and even red fruits, along with minerality and floral tones. The process of aging the wine on its lees adds those complementary flavors of toast, brioche, and dough, while also giving the wine a creamy, rich texture.
Prosecco, on the other hand, is typically lighter and fruitier, with apple, pear, peach, and citrus notes. Because it has minimal contact with its lees, Prosecco does not have the toasty, bready notes that Champagne does. In general, it’s often made in a slightly sweeter style than Champagne, though both wines can be made dry or in a sweeter style based on the winemaker’s preferences.
So, why is Champagne typically more expensive? For one, it’s much rarer. The region is smaller than Prosecco, and its wine laws limit production. Plus, the winemaking method is much more time intensive.
Both are delicious options for a refreshing aperitif before dinner or a celebratory toast. And thanks to their palate-cleansing bubbles, each food-friendly fizz will make a special dinner even better.
Cheers to that!
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