What is the difference between Cava, Prosecco and Champagne?

Cava, Prosecco, and Champagne are all sparkling wines, but they differ in their production processes, grape varieties, and geographical origins.

Here is an overview of the main differences:

1. Geographical Origin:

   • Champagne can only come from the Champagne region in France. Strict regulations govern its production, including which grape varieties can be used.
   • Prosecco is an Italian sparkling wine, primarily produced in the Veneto region in Northern Italy. It is named after the Prosecco grape, now called Glera.
   • Cava is mostly produced in Catalonia, Spain, although there are some other approved regions in Spain where it can be made.
     
     

2. Production Method:

   • Champagne is made using the "méthode traditionnelle," where the second fermentation occurs in the same bottle as the final product. This gives Champagne its distinct flavor and bubbles.
   • Prosecco is typically made using the "Charmat method," where the second fermentation happens in large steel tanks before the wine is bottled. This results in a lighter, fruitier wine.
   • Cava is produced using the same traditional method as Champagne, meaning the second fermentation occurs in the bottle. This contributes to a complexity similar to Champagne, but with the unique characteristics of Spanish grapes and terroir.
     
     

3. Grape Varieties:

   • Champagne is often made from Pinot Noir, Chardonnay, and Pinot Meunier.
   • Prosecco is made from the Glera grape, but can also include up to 15% of other local varieties.
   • Cava can be made from a range of different grapes, including but not limited to Macabeo, Parellada, and Xarel-lo.
     
     

4. Flavor Profile:

   • Champagne is known for its rich, creamy texture and complex flavor profile with notes of nuts, brioche, and citrus.
   • Prosecco tends to be light, fresh, and fruity with hints of green apple, honeydew melon, and pear.
   • Cava offers a variety of styles but often features notes of citrus, green apples, and almonds, with a drier finish compared to Prosecco.

In summary, geography, production method, and grape varieties are the primary factors that distinguish these three types of sparkling wines.