Prosecco Vs Champagne: How Are They Different?
Prosecco and Champagne both fall under the broad category of sparkling wines, but they express distinct traditions, terroir and characteristics. With its complex production method and ageing potential, Champagne offers depth and sophistication. Prosecco, with its fresh, approachable style and economic accessibility, brings joyful effervescence to a wider population of oenophiles.
Prosecco Vs Champagne: The Origins
Champagne has its roots in the region of northeastern France that date back to the 17th century. The ‘méthode champenoise’, perfected by Dom Pérignon and his contemporaries, revolutionised the production of sparkling wine, elevating it to an art form.
Prosecco, on the other hand, hails from the verdant hills of Veneto and Friuli Venezia Giulia in northeastern Italy. While its history is no less illustrious, Prosecco's rise to international prominence is a more recent phenomenon as the wine started gaining popularity in the late 19th century.
Appellations
One of the most fundamental differences between Prosecco and Champagne lies in their protected geographical indications.
Champagne, as dictated by strict appellation laws, can only be produced within the Champagne region of France. This exclusivity is fiercely protected, ensuring that only wines from this specific terroir may bear the prestigious Champagne label.
Prosecco, while also geographically protected, encompasses a broader area. The Prosecco DOC (Denominazione di Origine Controllata) covers nine provinces spanning the Veneto and Friuli Venezia Giulia regions. The more prestigious Prosecco Superiore DOCG (Denominazione di Origine Controllata e Garantita) is further restricted to the hillsides of Conegliano and Valdobbiadene.
Grape Varieties
Champagne is primarily made from Chardonnay, Pinot Noir, and Pinot Meunier grape varieties. This blend of white and red grapes contributes to the complexity and depth in a Champagne’s character.
Prosecco, in contrast, is predominantly crafted from the Glera grape, which was known as Prosecco till the year 2009. While small amounts of other varieties such as Verdiso, Bianchetta Trevigiana, or Perera may be included, Glera must constitute at least 85 percent of the blend in DOC Prosecco and 100 percent in Superiore DOCG.
Characteristics
Champagne has a pale golden hue and fine, persistent bubbles. On the nose, it offers a bouquet of brioche, toast, and almond, with vibrant notes of citrus, and green apple. In the rosé varieties, you will also get notes of red fruits like strawberry and raspberry. The palate is dry with high acidity, showcasing a creamy texture and a fine mousse with a long and refreshing finish.
Prosecco has a pale straw colour and lively, and relatively larger bubbles. The sparkling wine has fresh, fruity aromas of pear, apple, and white peach, along with delicate floral notes of acacia and wisteria. On the palate, it is off-dry to medium-dry with medium acidity, offering a light to medium body and a refreshing, clean mouthfeel and a crisp finish.
Winemaking
Champagne Production: Le Méthode Champenois (Traditional Method)
Champagne is produced using the traditional method, or méthode champenois. This labour-intensive method starts with primary fermentation to create a base wine. Following this, the winemakers blend wines from various grape varieties and vintages to maintain consistency. The blended wine undergoes a secondary fermentation in the bottle, initiated by adding sugar and yeast, which produces carbon dioxide (CO2) and creates Champagne's signature bubbles. The wine is then aged on lees for an extended period, contributing to its complex flavours and texture.
After ageing, the bottles undergo riddling- the process of gradually turning from horizontal to vertical to help yeast slide into the neck of the bottle. To remove the collected yeast, the upturned bottles are submerged in a freezing brine solution, which freezes the yeast in the neck. The bottles are then held upright to remove the seal, following which the pressure of dissolved CO2 in Champagne pushes the yeast plug out. This process is called disgorgement. Finally, a mixture of sugar and wine called liqueur d’expedition or liqueur de dosage, is added to adjust the sweetness of the bubbly before corking.
Prosecco Production: The Charmat Method (Tank Method)
Prosecco is predominantly produced using the Charmat method, also known as the tank method. The process begins with primary fermentation to create a base wine, which is then transferred to large, pressurised stainless steel tanks for secondary fermentation. Sugar and yeast are added to these tanks, and the fermentation is carefully controlled to maintain consistent temperature and pressure, typically taking about 30 days.
After achieving the desired carbonation, the wine is filtered to remove sediments and then bottled under pressure. This method results in larger, softer bubbles and enhances the wine's fresh, fruity profile. While most Prosecco is made this way, a small percentage, known as Prosecco Col Fondo, undergoes secondary fermentation in the bottle. Unlike typical Prosecco, it is unfiltered, resulting in a cloudy appearance due to yeast sediment. This method yields a drier, more complex flavour profile with pronounced yeast and mineral notes, often exhibiting a rustic and textural mouthfeel compared to clearer, fruitier Prosecco styles.
Sweetness Levels
Both Prosecco and Champagne offer a range of sweetness levels, though the terminology and exact measurements differ slightly.
For Prosecco-
Extra Brut: Bone-dry, very rare, and specifically from Prosecco Asolo DOCG.
- Residual Sugar: 0-3 grams per Litre
Brut: Dry, with a crisp, clean finish.
- Residual Sugar: 0-12 grams per Litre
Extra Dry: Slightly sweeter than Brut, and the most traditional style of Prosecco.
- Residual Sugar: 12-17 grams per Litre
Dry: Noticeably sweet, with more pronounced fruit flavours.
- Residual Sugar: 17-32 grams per Litre
The only Prosecco region allowed to use “Extra Brut” on the label is Prosecco Asolo DOCG (with up to 3 grams per Litre or just 0.4 carbs per serving).
It's worth noting that despite its name, Extra Dry Prosecco is sweeter than Brut.
For Champagne-
Brut Nature: Bone-dry, with no added sugar
Residual Sugar: 0-3 grams per Litre
Extra Brut: Very dry, with minimal residual sugar
Residual Sugar: 0-6 grams per Litre
Brut: Dry, the most common style, with a hint of sweetness
Residual Sugar: 0-12 grams per Litre
Extra Dry: Slightly sweeter than Brut, but still considered dry
Residual Sugar: 12-17 grams per Litre
Sec: Noticeably sweet, but balanced
Residual Sugar: 17-32 grams per Litre
Demi-Sec: Sweet, often enjoyed as a dessert wine
Residual Sugar: 32-50 grams per Litre
Doux: Very sweet, the sweetest category, typically used for dessert pairings.
Residual Sugar: 50+ grams per Litre
Ageing Potential
Champagne, especially vintage and prestige cuvées, possesses remarkable ageing potential, often maturing gracefully over decades. The extended lees ageing process imbues the wine with complex autolytic characteristics, such as brioche and toasted notes along with a creamy texture, which evolve further with time. As Champagne ages, it gains additional layers of richness, depth, and a nuanced bouquet, making it a celebrated choice for long-term cellaring.
Prosecco, by contrast, is designed to showcase its fresh, youthful vibrancy and is typically best enjoyed within a year or two of release.However, certain high-quality Prosecco Superiore DOCG wines may benefit from short-term ageing, adding a touch of complexity.
Pricing
Champagne typically commands higher prices due to its more labour-intensive production method, smaller production area, and prestigious reputation.
Prosecco, benefiting from a more efficient production process and larger production area, generally offers a more accessible price point.
This economic disparity has contributed to Prosecco's rapid rise in popularity over the past two decades, particularly in markets where consumers seek quality sparkling wine at a more affordable price.
Food Pairing
Champagne-
Because of its high acidity, complex flavours, and elegant bubbles, Champagne pairs with a wide variety of cuisines and preparations. The high acidity offers a great contrast of fatty dishes as it cuts through all the richness in fatty dishes like fried chicken and pakoras, while enhancing briny flavours in oysters and caviar. The notes of brioche and toast complement the savoury and umami of roast chicken and aged cheeses, adding depth to the pairing. The effervescence of Champagne acts as a palate cleanser, making it an ideal companion for a variety of textures and tastes, from creamy to crunchy, ensuring a balanced and delightful dining experience.
Prosecco-
Prosecco's lighter body and fruit-forward profile make it a perfect match for aperitifs, light appetisers, and seafood dishes. Its crisp acidity and fresh flavours enhance the delicate taste of seafood. The slightly higher residual sugar in many Proseccos balances the heat in spicy cuisines, offering a cooling effect that complements dishes such as Thai or Indian fare. Prosecco's floral notes and clean finish also make it a versatile choice for a range of light, flavourful dishes, enhancing their natural aromas and textures.
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