What is the difference between Champagne, Prosecco, Cava
Part of our Frequently Asked Culinary Questions. Click to see more answers to your questions.
Champagne, Prosecco, Cava are all sparkling wines. Choosing the best sparkling wine is determined by taste and preference, the occasion and your budget. Within each of the major categories: Prosecco, Champagne, and Cava, there are a wide range of styles and quality levels. Champagne is generally more expensive than Prosecco due to the higher production costs and the longer maturation time. Since Cava is produced in several regions throughout Spain it is more widely available and often more affordable than Champagne or Prosecco. Crémant is another sparkling wine. from various regions in France.
Sparkling wines are wines that contain carbon dioxide, giving them a characteristic effervescence or “sparkle”. The carbon dioxide is produced by a secondary fermentation process, which can occur in the bottle (known as “Méthode Champenoise” or “Traditional Method”) or in a pressurized tank (known as the “Charmat Method”).
To be labeled as Champagne, the wine must be made using specific grape varieties, Chardonnay, Pinot Noir, and Pinot Meunier, produced using the Méthode Champenoise, and it must come from the Champagne region of France. The Champagne region is located about 90 miles northeast of Paris. The use of the term “Champagne” is protected by French law and is regulated by the Comité Interprofessionnel du Vin de Champagne (CIVC), the governing body of the Champagne wine industry. Champagne is more complex and has a broader range of flavors than Prosecco, including yeast, bread, and citrus.
To be labeled as Prosecco, the wine must be made from a specific grape variety, Glera, and produced using the Charmat Method in the Veneto and Friuli Venezia Giulia regions of Italy. The name “Prosecco” is protected by the European Union (EU) through the Protected Designation of Origin (PDO) system, and regulated by the Consorzio di Tutela del Prosecco DOC, which ensures that the wine meets the required standards of quality and authenticity. Prosecco is typically lighter and fruitier than Champagne, with notes of citrus and green apple. Some Prosecco is pink because it is made with a blend of red and white grapes, or because a small amount of red wine is added to the white wine before bottling. It is a slightly sweeter and fruitier alternative to traditional Prosecco.
To be labeled as Cava, the wine must be produced in specific regions of Spain, including Catalonia, Valencia, Aragon, and the Balearic Islands, using specific grape varieties, including Macabeo, Xarel-lo, and Parellada. The wine must also be produced using the Méthode Champenoise, The production of Cava is regulated by the Consejo Regulador del Cava, a governing body that ensures that the wine meets the required standards of quality and authenticity. Cava is known for its crisp acidity, fresh fruit flavors, and subtle hints of yeast and bread.
