Different production zones
Although Prosecco and Champagne are among the most famous sparkling wines in the world, they are produced using completely different methods and provoke decidedly different taste sensations. The two products primarily differ in relation to the geography of their production. Prosecco, as everyone knows, originates in Italy and is produced in a specific area stretching between Veneto and Friuli – an area protected by the DOC and DOCG denominations. Champagne, on the other hand, is produced in the area of France of the same name, between the cities of Reims and Épernay in the north of the country.
Completely different production methods
Prosecco is produced by means of the Charmat Method (also known as the Martinotti Method), which means that the secondary fermentation – the one which produces the bubbles – takes places in pressurized steel autoclaves. A second requisite is that 85% of the grapes are of the Glera type, a variety native to North-East Italy. Up to a maximum of 15% of other grape varieties can also be included, such as Verdiso, Bianchetta Trevigiana, Perera, Glera long, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Champagne, on the other hand, is exclusively produced by means of the Champenoise Method (or Classic Method); this implies that the fermentation producing the ‘sparkle’ occurs directly in the bottle. The longer the duration of this phase (which occurs in direct contact with the yeasts), the better the quality of the final product. Prosecco, on the other hand, is made to be drunk within just a few months of its production, making it an ‘immediate wine’. The French sparkling wine is produced using Chardonnay, Pinot Noir and Pinot Meunier grapes only; all or just some of these varieties may be used.
The taste experience: a substantial difference
Prosecco is fresh and aromatic, with hints of apple, pear, peach, apricot and white flowers. It is a light and versatile wine. Champagne tends to be richer and more intense in the mouth, with complex secondary aromas, such as the typical notes of crusty bread. But which should one choose? Is Prosecco or Champagne the better wine? Well, it depends on the occasion. If it is an aperitif or a pizza with friends, then a Prosecco would certainly be the better choice. If, on the other hand, we are talking about a more refined fish dinner then the choice is more difficult. If the menu is delicate, a good quality Prosecco is perfect, but if more intense flavours are involved, then one could also opt for Champagne. What about to accompany a desert? Here, there is no contest. Prosecco would always be the preferred choice, as sweet courses are best served with a ‘soft’ wine.
