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Celebration Bubbles, Demystified – Champagne vs. Sparkling vs. Prosecco vs. Cava
’Tis the season to enjoy more bubbles! FYI—You do not have to break the bank for a nice bubbly; you just need to know what you like. There are several differences between the main four offerings of champagne, sparkling wine, prosecco, and cava—the country of origin, the grapes used, the method of fermentation, and the level of sweetness. These differences affect not only the flavor profile but also the size of the bubble as well.
Brut, Extra Brut, and Extra Dry—a.k.a. Sweetness
Know your brut and dry distinctions—brut, extra brut, and extra dry. Brut is dry with up to 12 grams of residual sugar per 5 oz serving. Extra Brut is even drier with less than 6 grams of sugar per serving. And despite the name, Extra Dry has the most sugar (12-17 grams per serving). Extra brut is extremely dry and my favorite champagne.
Champagne
Region: Champagne Region of Northern France
Champagne, France, is the only true designation for the namesake city’s bubbly offerings. The “méthode champenoise” is the traditional method that encompasses the rules of production, using specific varietals, the length of aging, and the fermentation styles used. The methods used influence subtle nuances, tasting notes, and even color. In order to display the designation “Champagne” on the label, the winery must follow distinct processes, which also include the traditional secondary fermentation “in the bottle.” The French AOC sets the standards in the region, including the methods described above and the laws governing the use of the grape varietals of Chardonnay, Pinot Noir, and Pinot Meunier. Champagne is aged for a minimum of fifteen months, lending a hand to more complex characteristics, and connoisseurs revel in the nuanced variations.
Budget Find
De Margerie Grand Crus Brut Champagne This 90% pinot noir, 10% chardonnay offering has a long, crisp finish with very tiny bubbles and aromas of red apples.
Medium Priced
Veuve Clicquot Yellow Label Brut Champagne is iconic and likely needs no introduction. Hints of pear, citrus, and ginger dance on the palate with an undertone of creaminess. It’s well balanced and dry.
Splurge
One of my favorite champagnes is Perrier-Jouet Belle Epoque Brut. The classic bottle is adorned with white Japanese flowers (anemones), which makes it instantly recognizable. Delicate white floral notes and hints of vanilla invite your palate to explore a savory blend of green pears, elderberry, and cumin. The bubbles are super tight, and they pop with a light pepper finish.
Sparkling
Region: America, California—typically Southern Carneros, Northern Anderson Valley, and Yountville
US wineries established before 2006 (before the EU-US trade agreement was reached) can continue to use the “champagne’ designation. Labels must clearly state the geographic origin. The American terroir (soil) and climate closely mimicked the Champagne AOC in France, and thus, the French winemakers brought their craft to the US, with hopes of expanding their business. The areas of southern Carneros and the Northern Anderson Valley (Mendocino County) were a similar match to the climate of Champagne. France has a tight rein on the production of champagne with guidance and controls in place. In contrast, the US enjoys relative freedom, including a wider grape choice and harvest dates. Opening in 1973 in Yountville, CA, Domaine Chandon California was the first French-owned sparkling house in America. The house is now owned by LVMH, which is also the parent company to the largest champagne house in the world, Moët & Chandon. In 1987 Moët Hennessy and Louis Vuitton merged to create a luxury industry behemoth. They have over ten legacy Maisons (houses) across multiple luxury platforms under their belt.
Budget Find
Chandon California Brut Sparkling Wine is balanced well with apple, pear, citrus, almond, and caramel. It’s an elegant style and an affordable bottle.
Medium Priced
Schramsberg Cremant Demi-Sec sparkling has peach, pear, and pineapple on the front, followed by toasty bread and lemon. It is bright and lingers.
Prosecco
Region: The Veneto and Friuli Regions of Northeast Italy
Prosecco is a young wine. It isn’t aged; it is fermented in a pressurized tank and is best drunk early. Made from grapes like Glera, Chardonnay, Pinot Gris, and Pinot Noir, this fruity, sweeter bubbly adapts nicely to many recipes, and it is a standard for many mixologists. This Italian sparkling certainly had its moment over the last decade. Aperol Spritz, anyone?
Budget Find
Zonin Prosecco hits the palate with green apples and lime; this fruity offering is pleasing and perfect for a mimosa.
Medium Priced
Armani Prosecco DOCG smells like springtime. Its refreshing notes of peach, tangerine, and almond land mid-palate, and the tight bubbles hang around awhile.
Cava
Region: Mediterranean, Spain (Catalonia)
Grape varietals include Xarel-lo, Macabeo, and Parellada. The first bottle of Cava was made in the Penedés in 1872. The D.O. Cava (regulatory council) was established in the same manner as the A.O.C. in France to monitor and govern the “méthode champenoise.” Only Cava and Champagne are produced using this method. The complexities of the Cava varietals are built on this distinction. The Catalonia climate is ideal for natural ripening of the grapes, eliminating the need for added sugars. Cava is typically aged for nine months. The Spanish favorite has a mineral finish, is complex, is often complemented by savory notes of almond and yeasty bread, and produces tight persistent bubbles.
Budget Find
Freixenet Cordon Negro Brut Cava is clean and crisp with notes of apple, pear, and citrus. There’s a pleasant finish with a surprising hint of ginger. The extra dry version is slightly sweeter.
Medium Priced
Segura Viudas Brut Heredad Reserva Cava will delight your senses with citrusy florals of lemon verbena and honeysuckle, adding in savory fresh brioche paired with the licorice hint of tarragon. With its delightful mineral finish, you’ll fall in love with this bottle.
Cava and Champagne, which both undergo a second fermentation in the bottle, offer a more complex bouquet and a tighter, more persistent bubble, making the two more similar than not. If you’re looking for a stand-in for Champagne, Cava is your best bet.
