There are many styles of sparkling wines in the world. From red and white, to dry and sweet, to the varieties used or the place of production, in short, there are many variations that can be found.
Three of the most important sparkling wines, at least in the European market, are: champagne, prosecco, and cava.
The place of origin influences the style of the wine
Cava is produced in Spain, prosecco in Italy, and champagne in France. That’s the quick answer. In practice, the climatic differences between Catalonia, where most cava is produced, Veneto in northern Italy, where the vineyards used to make prosecco are located, and Champagne, the area in northern France that gives the style its name, must be taken into account of sparkling wine.
The degree of maturity of the grapes is influenced by the climate of the area or region where the vineyards are located. France has the coolest climate and as a result, the grapes retain a significant amount of their natural acidity, which is why Champagne tends to be cooler.
In contrast, summers in the Spanish Mediterranean region are warmer and the baking season lasts longer. Grapes can concentrate a bit more sugar, but above all, they develop aromas and tastes reminiscent of ripe fruit.
The choice of varieties is important
Because of availability and tradition, each country uses certain varieties.
Prosecco is made from a variety called Glera. Champagne is obtained from a combination of chardonnay, pinot noir, and/or meunier.
Cava is produced from local varieties: Xarelto, Macabeo, and Parellada, and for rosé cava, the red Garnacha and trepat varieties can be used.
In practice, the Spanish allow the use of chardonnay and pinot noir, although this is not so common.
The winemaking method has a big impact
While cava and champagne are produced by the traditional method or“méthode champenoise”, proseco is produced by the tank method also called the Charmat method.
The latter uses special stainless steel tanks that achieve a hermetic seal. In this tank, still white wine, i.e. without bubbles, is mixed with sugar and yeast.
Here a second fermentation takes place, where the yeasts consume the sugar-producing alcohol and, above all, carbon dioxide or simply gas. As this tank maintains pressure, this gas is integrated into the liquid and turns into sparkling wine.
In the traditional method, a second fermentation takes place due to the addition of sugar and yeast to a base wine, but instead of taking place on a large scale in tanks, it takes place in individual bottles. In fact, the same bottles will be the ones we open later to enjoy a cava or champagne.
In short, what is the “taste” of the differences between cava, prosecco and champagne?
These differences are found in three products that are very different in style. Proseco is a sparkling wine with fruity flavors and aromas reminiscent of apples or pears. They are fresh and the mouthfeel is effervescent and pleasant, but short.
Cava can have the complexity of flavors and aromas that the second fermentation in the bottle gives it, accompanied by intense aromas of apple or lime and sometimes aromas reminiscent of dried fruits such as almonds. In the glass, the bubbles are more delicate than prosecco, but the mouthfeel is usually more intense and long-lasting.
Champagne is undoubtedly the most iconic of the world’s sparkling wines. Additionally, Champagne tends to enjoy longer aging periods in the bottle. This allows the aromas and tastes to be intense and complex.
Champagne can remind you of sour fruits, and dried fruits, but also of toasted bread or brioche, typical bakery aromas that develop due to the presence of second fermentation yeasts in the bottle
