Awards Logos
Hurstpierpoint- 01273 833830
Lindfield 01444 484025
  • Under £5
  • £5 - £10
  • £10 - £15
  • £15 - £20
  • £20 - £30
  • £30 - £50
  • £50 and over

Champagne v Prosecco

For years and years she has sat upon her throne. Grand, sophisticated, regal. But now, a younger, fresh-faced upstart has sauntered into view. She is bright, popular and dare I say it, accessible. I am sure Her Majesty feels no such ill will towards Kate Middleton, but this is the sort of experience that Champagne has suffered against the stratospheric rise of Prosecco. This year demand is expected to outstrip supply of the nations new favourite fun juice. To drag out the analogy I rather fancy Prince Phillip as the Cava of the Royals. Old, blundering and liable to offend just by turning up to the party.

Anyway, to the basics. Champagne in produced in The Traditional Method which means a second fermentation takes place in the bottle to produce its bubbles. Nearly all Prosecco, on the other hand, is made using The Charmat method, where the secondary fermentation happens whilst the wine is in tank. This method is quick - all can be said and done within a matter of weeks, whereas the Traditional Method takes significantly longer depending on the style of wine being produced. In the same way that a real ale is primed in this fashion, the drink adopts greater character and complexity as a result of this method, as the wine spends more time in contact with the yeast. The tank-produced wine is more frivolous, fun and approachable and it turns out that Prosecco is actually a far more enjoyable drink to be enjoyed at the times when one would have traditionally been reaching for the Champagne - as an aperitif, or at a celebratory occasion, particularly one where no or little food is being offered. At a wedding or a Christening party for example, Prosecco is just more pleasant to drink with its light, fruity demeanour.

So where does that leave Champagne? As a 'food wine.' No wine wants to be labeled with that, it is like telling your mate that his new girlfriend has a 'nice personality'. Besides, fizzy wine with food is to the taste of a minority. Champagne will have to continue to look snootily down its nose at the young pretender and hope that its grandiose past, complex nature and familiar face means people will continue to love it. And as the Prosecco bandwagon rumbles on, where is the competition going to come from..?  

Back to blog list