Within the WSET syllabus, the differences between Champagne and Prosecco are covered as early as level 1. They are then covered in more detail in WSET Levels 2 and 3. Below we take a look at some of the differences between the two styles of sparkling wines.
Despite both being sparkling wines there are many differences between Champagne and Prosecco. Champagne must come from the Champagne area in the North-East of France, whereas Prosecco is made in North-East Italy. Aside from the geographic differences, the wines also differ in winemaking methodology, grape varieties, climate and soil as well as quality and price.
Champagne is the most prestigious sparkling wine in the world. It is often drier (less grams per liter of sugar) and higher in acid compared to other sparkling wines. While Champagne is the most renowned sparkling wine it is not to everyone’s taste, with many often preferring a lighter more approachable style of sparkling wine such as Prosecco, which it often sweeter and lower in acid.
Champagne and Prosecco – Winemaking
Champagne is produced using the Traditional Method. A base wine is created, with the first fermentation usually taking place in stainless steel tanks. The base wine is then bottled and a liqueur de tirage (is a strong culture predominantly comprises of yeast and sugar which enables a second fermentation to begin) is added. The bottle is then crown capped while the secondary fermentation takes place.
Once the secondary fermentation is complete, the bottles undergo a minimum of 9 months on the lees to create autolytic flavours in the wine. Then follows riddling (where the bottles are twisted and tilted over a number of weeks to move the yeast to the top of the bottle) and then disgorged (a process whereby the top of bottle is frozen, the cap popped and the yeast ejected). It is then corked, and may undergo a further period of ageing, before being released for sale. This intensive winemaking process is part of the reason that Champagne is usually more expensive than other sparkling wines.
Prosecco is usually produced using the Charmat (tank) method, which is often aimed at retaining the primary fruit character of the grapes. Similar to Champagne this involves a primary fermentation to create a base wine. The second fermentation, however, takes places in a sealed tank. The yeast is then filtered out before bottling the wine under pressure.
The wines can be made in a number of styles, but will usually be sweeter than Champagne due to the additional residual sugar that is left in the wine. As a reference, there are up to 12 grams per liter of sugar in Brut Champagne. They are generally meant to be drunk young and do not exhibit the bread / yeasty notes often present in Champagne as they do not spend significant time on the lees. They instead tend to have more robust fruit characteristics, often exhibiting apple and pear flavors.
Grape Varieties
Champagne is predominantly made from the Pinot Noir, Meunier and Chardonnay grapes although four other grape varieties are permitted (Arbane, Petit Meslier, Pinot Blanc and Pinot Gris) which make up just 0.3% of the plantings.
Prosecco is predominantly made from the white Glera grape (previously known as Prosecco) although other grape varieties can be used too.
Region, Climate and Soil
The Champagne AC is located to the North-East of Paris and has a cool continental climate. The frequent cloudy weather during the growing season ensures that the grapes ripen slowly, producing grapes with low sugar levels and high acidity. Frost, and in particular spring frosts, can be a major issue, with some winemakers resorting to heaters, fans and helicopters to raise the temperature / stop cold air settling. The soil in is Champagne is dominated by chalk which maintains moisture during the driest periods but also provides good drainage after storms.
Prosecco is grown in the Veneto and Friuli regions of North-East Italy and has a warmer climate than that of Champagne. The region is made from different soil types, but is generally a mixture of limestone, clay, marl and marine sandstone.
Price
Champagne usually commands a higher price than that of Prosecco as a result of its reputation and brand (and indeed the additional costs that are incurred during the winemaking process). There are a number of good quality Prosecco wines available, particularly from Conegliano-Valdobbiadene DOCG and are often available at good prices.