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What’s the Difference Between Prosecco and Champagne?

Whether you like it fruity and floral or toasty and complex, virtually every wine lover adores a glass of sparkling wine. Champagne and Prosecco are the most popular bubblies out there, but the difference between Prosecco and Champagne can prove confusing.

Thankfully, telling one from the other is easier than you might think. Once you learn the key differences, you can tell if the glass in your hand holds Prosecco or Champagne just by smelling and tasting the wine—even if you’re a novice.

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How to Tell the Difference Between Prosecco and Champagne

Prosecco vs. Champagne: Region

Elegant, sophisticated Champagne hails from the eponymous region in northeastern France, famed for its chalky limestone soils. Its cooler climate preserves acidity in the grapes that make up the Champagne blend, imparting that racy, refreshing character that makes this bubbly so stellar with food.

To be labeled Champagne, the wine must be made in the Champagne wine region, and winemakers must follow strict rules when crafting their wines.

To find the home of Prosecco, head to the Veneto region of northeastern Italy. There are a few Prosecco-producing subregions within Veneto, including the world-renowned Conegliano Valdobbiadene Prosecco Superiore DOCG and the ever-popular Prosecco DOC. Geologically speaking, the soils here are diverse, comprising a mixture of glacial deposits, clay, limestone and iron-rich soils. The soils’ complex makeup and the region’s microclimates give Prosecco its unique profile.

Champagne and Prosecco both have superior sites within their boundaries that are known for yielding exceptional wines. In Champagne, these are categorized by villages. They’re divided into Grand Cru and Premier Cru. Meanwhile, the most prestigious Prosecco-producing area within Veneto is Cartizze.

Prosecco vs. Champagne: Grapes

A key difference between Champagne and Prosecco is the grape varieties that winemakers use. Champagne is made from Chardonnay, Pinot Noir Pinot Meunier, and other, rarer varieties. Some are made exclusively from Chardonnay, known as blanc de blancs, while others that use Pinot Noir, Pinot Meunier or a combo of the two are called blanc de noirs.

Of course, many Champagnes are crafted from a mix of all three varieties, with each bringing its unique profile to the final blend. Although most Champagnes are white, some are rosé, and both are délicieux.

Prosecco is made from the Glera grape, also known as Prosecco. It’s an aromatic grape with intense floral and fruit aromas. A rosé version of the beloved Italian sparkling wine has recently been approved, so you can now encounter a pink Prosecco made with up to 15% Pinot Nero (more commonly known as Pinot Noir) blended with Glera.

Prosecco vs. Champagne: Production Method

While both are sparkling wines, Prosecco and Champagne are made using different methods, which can significantly impact their production costs and, subsequently, their prices.

Champagne lends its name to the more elaborate methode Champenoise—the traditional and labor-intensive method. After the initial fermentation of grape juice into still wine, the winemaker adds a mixture of yeast and sugar. The wine is then bottled and sealed with a crown cap. A secondary fermentation occurs inside the bottle, where carbon dioxide is created and trapped, resulting in bubbles. The wine remains in contact with the yeast sediment (known as ‘lees’) during aging, contributing to its complexity and flavor development.

Champagnes benefit from a few years in the cellar. Many are aged before being sold, and you can keep aging them for up to a decade once you bring them home.

Prosecco winemakers use the Charmat or tank method. Secondary fermentation happens in a large tank—or series of tanks—rather than inside the bottle.

The goal of the tank method is to preserve the vibrant characteristics of aromatic grape varieties like Glera. There’s yeast contact, but nowhere near as much, so you won’t encounter the same yeasty notes (like brioche, toast and biscuit characters) in tank method wines. This method is generally faster and less labor-intensive than the traditional method used for Champagne, which is one reason why Prosecco is usually cheaper than Champagne.

And forget about cellaring Prosecco—it’s best drunk as soon as it’s released, and it won’t improve with extended aging.

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Prosecco vs. Champagne: Flavor Profile

Is Prosecco better than Champagne? Well, it all depends on what you like. Both styles hover around 12% alcohol, making them light, refreshing and easy to drink.

Prosecco is all about fresh, fruity, floral aromas and flavors. Common notes include juicy white peach, mandarin, lemon and fragrant white flowers. It comes in a range of wines, from dry to sweet, with most skewing toward sweeter (off-dry).

Those gorgeous fruity notes make Prosecco a no-brainer with spiced, aromatic dishes like butter chicken, pad Thai and green curry. Closer to home, Prosecco is a classic pairing with prosciutto-wrapped figs or melon, shellfish and milder soft cheeses like burrata and ricotta.

Champagne leans toward apple, citrus, almond and pear notes, with secondary brioche, toast and biscuit notes. It’s a famously complex wine with incredible nuance and layers you typically won’t encounter in Prosecco.

Champagne is sensational with lobster, crab, scallops and sushi, but it’s also perfect with poultry and anything cheesy or creamy. Its natural acidity cuts through rich sauces, helping to refresh your taste buds between bites. Foie gras, caviar and oysters are classic Champagne pairings if you want to indulge, but there’s no need to keep it high-brow. Fried chicken, potato chips, mac ’n’ cheese and popcorn are wickedly good with the French bubbly.

Both rosé Champagne and rosé Prosecco have vibrant berry notes, but the latter is typically made in an off-dry style.

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Prosecco vs. Champagne: How to Serve

Prosecco and Champagne are great for any occasion, whether a casual brunch, holiday party, wedding, birthday or whenever you feel like fizz.

The recommended serving temp for Prosecco is slightly lower than Champagne, at around 40-45°F versus 45-50°F. A warmer temperature allows the complexities of Champagne to come through.

The best glassware for serving Prosecco are tulip glasses or standard white wine glasses, such as a Riesling glass. The shape helps direct those gorgeous floral and fruit aromas straight to your nose—fragrances that get lost when serving the wine in flutes. For Champagne, again, we reach for tulips. Mature Champagnes show their best in white Burgundy stems.

There’s nothing wrong with serving either type of bubbly in flutes, though. The long, thin design of flutes helps the streams of bubbles fizzing their way up through the wine.

If mixing cocktails, stash your Champagne and stick with Prosecco. Champagne’s nuances will get lost among the other ingredients—a sad affair for your wallet and taste buds.

Other Wines of the World Articles You May Be Interested in

  • New World vs. Old World Wine

  • 8 Popular Types of White Wine

  • A Beginner’s Guide to Italian Wine

  • Celebrating Zinfandel Wine

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ABOUT THE AUTHOR

Reanna, Wine Advisor Team Director

Originally from England, yet born in India, now living in the States, I have had a rather colorful life—with most of it being in all the shades, pigments, perfumes & plethoras of wonderful wine.

  • WSET – Level 3 Wines & Spirits Certified

  • Sake Level 1 Certified

Oaked Sauvignon Blanc • Aged Sémillon • Spicy Shiraz/Syrah • Tuesday night Etna Rosso • Vintage Champagne!

reanna@laithwaites.com | (203) 523-2161


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