- Sips & Tips
The Best Bubbly for Your Next Celebration
Fruity and light prosecco, or elegant and luxurious Champagne? We break down the main differences between the two, from flavour to perfect pairings, so you can choose the best bottle to celebrate that promotion at work, your Aunt’s birthday, or perhaps just because it’s a Thursday.
From the pop of the cork to the bubbles dancing in the glass and the effervescent fizz that tickles your nose, there is no better way to celebrate than with bubbles. Both Champagne and prosecco are top choices when it comes to sparkling wine, but the difference is not just a matter of taste – or national pride.
Ripe for the picking
Prosecco is grown in Italy using the glera grape, while Champagne is grown in France under strict conditions, primarily using a blend of chardonnay, pinot noir or pinot meunier grapes. Beyond grape and geography, the biggest difference between prosecco and Champagne is the winemaking process. Both wines undergo a second fermentation that gives each wine it’s sparkling effervescence. However, while prosecco’s second fermentation takes place in a tank, for Champagne it happens in the bottle, which is then turned daily. This labour intensive process creates more pressure, resulting in longer lasting, more finessed bubbles.
Tip of your tongue
Prosecco has heavy floral aromas and fruity flavours of green apple and pear, while Champagne has brioche, toast and hints of almonds. Prosecco is often sweeter, whereas Champagne can offer more complex flavours.
On the plate
Once you’ve filled your glass, it’s important to consider what to put on the plate to pair. Traditionally, oysters are served with Champagne. With a high acid finish, Champagne complements dishes with a high fat content, such as seafood, duck, or a bowl of salty crisps. Prosecco, with its slightly sweeter quality, is considered a perfect complement to desserts, but also pairs nicely with cured meats, fruit and cheeses. Go for a traditional Italian accompaniment like prosciutto wrapped around melon or try it with heavier pasta dishes.
Five to try ‒ prosecco
Calneggia Asolo Prosecco DOCG – a creamy, indulgent prosecco with a long finish and light, nutty aromas.
Botter Prosecco DOC ‒ sip to enjoy fresh notes of green apple and peach, with hints of acacia and lilac.
Postcards from Italy Prosecco DOC ‒ a light but zesty citrus finish, with floral and mint aromas.
Brown Brothers Prosecco NV -this prosecco has a soft, round palate balanced with crisp citrus notes.
Dal Zotto Pucino – a light, very approachable wine with green apple and grapefruit flavours.
Five to try ‒ Champagne
Henri Laurent NV ‒ a rich, textured Champagne with characteristic brioche and honey flavours.
Pommery Brut Royal NV ‒ savour notes of stone fruit and apple and a sweet finish.
Bollinger Special Cuvee Brut NV ‒ hints of fresh walnut, ripe roast fruit and spice.
Taittinger Brut Reserve NV ‒ aromas of peach and blossom, with toast and apple on the finish.
Dom Pérignon – woody vanilla and toasted brioche on the nose, with complex flavours on the palate.
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