All three are sparkling wines, and they are often swapped on a menu. But they come from different places, are made in different ways, and taste different. Here is the simple version.
Champagne: the original, from France
Made only in the Champagne region of northeastern France. The bubbles come from a second fermentation inside each bottle, called the traditional method. The result is usually finer bubbles and flavors of toast, brioche and green apple.
Prosecco: fresh and fruity, from Italy
Made mostly in northeastern Italy, from the Glera grape. The second fermentation happens in a large tank, which keeps the wine fresh and fruity, with notes of pear, apple and white flower. It is lighter and usually the easiest on the wallet.
Cava: the good-value cousin, from Spain
Made mostly in Catalonia, Spain, using the same bottle fermentation as Champagne but with local grapes. It is often drier and earthier, and it offers a lot of quality for the price.
What to pour with what
- Champagne with fried chicken, oysters, soft cheese or simply on its own.
- Prosecco as an aperitif, in a spritz, or with light salads and fruit.
- Cava with tapas, ham, almonds and seafood.
One tip
Serve all three well chilled, in a tulip-shaped or wide white-wine glass, which shows the aroma better than a very narrow flute. If you want a zero-proof option, ask the Tipsy Juniper guide for a sparkling alternative.
