What's the difference between champagne and prosecco?
Let's settle this once and for all, what's the difference between Champagne and Prosecco? They're both bubbly, they both make celebrations go with a swing, and they both look pretty similar in a glass. But trust us, they're definitely not the same thing. Here's everything you need to know.
Why is Champagne called Champagne?
The answer to why Champagne is called Campagne is because of where it’s from.Champagne can only come from the Champagne region in northeastern France. Champagne is a legally protected name and if it's not from Champagne, the bottle of fizz literally cannot be called Champagne.
Why is Prosecco called Prosecco?
Again, Prosecco is called Prosecco because it comes from - no! Not Prosecco (we’re not even sure that it’s a place!) but it does come exclusively from specific regions in northeastern Italy, primarily Veneto and Friuli Venezia Giulia. The best Proseccos come from the Conegliano Valdobbiadene area, which has been producing the stuff for centuries.
Why are Prosecco and Champagne different?
As already stated, Prosecco comes from Italy and Champagne from France. But the differences go way deeper than geography and this is where things get interesting. The way these wines are made is totally different, and that difference is exactly why they taste so distinct and there’s such a difference in price.
Champagne uses the traditional method, sometimes called méthode champenoise. After the base wine is made, it goes into bottles where a second fermentation happens.This is where the bubbles are born. The wine then ages on its lees (dead yeast cells that sounds gross, but it tastes amazing) for at least 15 months, often much longer. This aging process gives Champagne those complex flavours. It's time-consuming, labour-intensive, and expensive to make, which is exactly why Champagne costs more than Prosecco.
Prosecco uses the tank method also known as the Charmat method. The second fermentation happens in large pressurised tanks rather than individual bottles, and it's much quicker, usually just a few weeks. This method preserves the fresh, fruity flavours of the grapes and keeps the production costs lower. It's not a shortcut, just a different approach designed to create a different style of wine.
Do Champagne and Prosecco taste differently?
Short answer: yes, definitely.
Champagne tends to be more complex and yeasty. You'll often get notes of brioche, toast, almonds, and citrus. It's typically drier with fine, persistent bubbles that feel creamy in your mouth. The finish is longer and there’s more depth that comes from all that aging.
Prosecco is all about freshness and fruit. Think baked apple, poached pear, white peach, and rhubarb. It's generally sweeter than Champagne and lighter-bodied. The bubbles are usually larger and frothier. It's fun, easy-drinking, and doesn't take itself too seriously.
Neither is better, they're just different.
We offer a choice of four bottles of Prosecco with different fruity base flavours - ask your server for more details and what would go best with your chosen food or plans for the night out!
Our Taittinger Brut Champagne selection is perfect for celebrations or just because! If there’s a number of you pick the show-stopping 1.5 litre magnum for major Instagram views. You could even pick pink Champagne for a celebration with a difference!
When should you drink Champagne vs Prosecco?
Go for Champagne when:
● You're enjoying a major celebration such as an engagement, big promotions, milestone birthday.
● You're looking for something sophisticated
● You want a wine with complexity and depth
● Or just because you prefer it!
Choose Prosecco when:
● You're enjoying brunch. Prosecco + orange juice = Mimosa perfection
● You want something light and refreshing for daytime drinking
● You're having a casual celebration or party
● You're pairing with lighter fare like salads, fruit, or appetisers
● You want bubbles without the big price tag
What food goes well with Prosecco and Champagne?
Champagne's richness and complexity make it excellent with foods that have some depth. It's spectacular with seafood, especially oysters and lobster. It can handle creamy sauces, fried foods (the acidity cuts through the fat beautifully), soft cheeses, and even poultry dishes. The classic pairing is fish and chips - goon, try it!
Prosecco's fresh, fruity character makes it ideal for lighter dishes. It's brilliant with antipasti, prosciutto, light pasta dishes, sushi, fresh fruit, and mild cheeses. It's also the base for some of the best cocktails such as AperolSpritz and Bellinis.
Tell me again why Champagne is so much more expensive?
Let's address the elephant in the room, Champagne is more expensive. Sometimes significantly so. But there's a reason for that. The traditional method is labour-intensive, the aging requirements are strict, the land in Champagne is some of the most expensive vineyard real estate in the world, and the production yields are lower.
Prosecco's tank method is more efficient and quicker, which keeps costs down. This isn't a knock on Prosecco, it's designed to be accessible and enjoyed freely without worrying about breaking the bank. Different tools for different jobs.
So whether you're popping bottles at a wedding or just treating yourself on a random Thursday, now you know what you're drinking and why. And that knowledge makes every sip taste even better. So to the fizz drinkers amongst us, cheers! 🥂