Champagne comes from France and Prosecco from Italy, but there are many other differences that make these favourite drinks different.
Champagne is a sparkling wine produced in the Champagne region near the French city of Reims, about 130 kilometers northeast of Paris. It is made from the varieties Chardonnay, Pinot Noir and Pinot Meunier by an expensive method called „champagne.“ By contrast, Prosecco comes from the Veneto region of Italy, around the city of Treviso, about 24 kilometers north of Venice. It is produced exclusively from the variety Prosecco by a relatively cheap method, which uses large tanks.
As the champagne ages longer in yeast, it has a taste similar to toasts or biscuits or cheeses. The wines mature in bottles under high pressure, so the bubble finesse is persistent and sharp. Older years often have an almond flavor with a combination of orange peel and white cherries.
Champagne is mostly dry and has an intense acidity, so it works great as an aperitif with crustaceans, pickled vegetables and crispy fried appetizers. Sipping champagne with potato chips may sound a little noble, but believe it to be a delicious combination.
Prosecco is typical for its fruity and floral scents. As the wines are aged in large tanks with less pressure, the bubbles are lighter and more frothy with less durability. Finer wines often show tones of tropical fruits, creamy bananas, hazelnuts, vanilla and honey.
Prosecco is mostly located on the sweeter part of the spectrum and is therefore ideal for meat and fruit, such as melon in prosciutto or Asian dishes such as Thai noodles and sushi.
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