The Bar Journal

What are the real differences between Champagne vs. Prosecco and why does one cost so much more than the other?
A: The quick answer is Champagne is from France and Prosecco is from Italy, but there are some other things to know about both wines –especially if you like bubbly wine.

– Champagne is a sparkling wine made in the Champagne region of France around the city of Reims about 130 km Northeast of Paris.
Made with Chardonnay, Pinot Noir and Pinot Meunier grapes.
Produced using a costly method called the ‘Traditional Method’
A standard pour of Brut Champagne has ~128 Calories (12% ABV)

Tasting Notes:
Since Champagne is aged longer on the yeast particles (called lees), it will often have a cheese rind like flavor that in finer examples comes across as toasty or biscuity. Since the wines are aged in bottles under high pressure the bubble finesse is fine, persistent and sharp. Vintage-dated Champagnes often have almond-like flavors along with orange-zest and white cherry.

Food Pairing:
Since most Champagne is intensely dry and has high acidity it works wonderfully as an aperitif matched with shellfish, pickled vegetables and crispy fried appetizers.

– Prosecco is a sparkling wine made in the Veneto region of Italy around the city of Treviso about 30 km North of Venice.
Made with Prosecco (a.k.a. Glera) grapes
Produced using a method called the ‘Martinotti or Charmat’
A standard pour of Prosecco has 121 Calories (11% ABV)

Tasting Notes: Prosecco tends to have more present fruit and flower aromas which are a product of the grape. Because the wines are aged in large tanks with less pressure Prosecco bubbles are lighter, frothy and spritzy with good persistence. Finer Prosecco wines often exhibit notes of tropical fruits, pear, hazelnut, vanilla and honeycomb.

Food Pairing: Prosecco leans more towards the sweeter end of the spectrum and because of this it’s an ideal match with cured meats and fruit-driven appetizers like prosciutto-wrapped melon and middle-weight Asian dishes such as Thai noodles and sushi.

SALUTE!
GIUSEPPE GALLO