Prosecco vs Champagne vs Cava vs Method Cap Classique

December 22, 2014

Who remembers....after my Viator Tour blog I promised that I would write about the difference in Prosecco, Champagne and Cava....so yes...it has been a little bit too long....but better late than never...no? Well if you don't think so....maybe this is not worth a read, if you agree...then read on...

Cava

Cava is neither the name of a grape variety or of a region......It is the type of wine. The majority of the grapes are grown in Penedès, not far from Barcelona. The traditional varieties are Macabeo (aka Viura), Parellada and Xarel-lo, but more recently Chardonnay, and even Pinot Noir, has found its way into blends, making for a more accessible style worldwide.

Cava is made using the traditional method (méthode traditionnelle), where second fermentation takes place inside the bottle the wine will be sold in. The base wine is bottled with a measured amount of sugar and yeast. The second fermentation will give just the right amount of fizz whilst raising the alcohol level an extra 1-1.5%.

Prosecco

Prosecco is the name of the grape variety, grown in Italy’s north-eastern Veneto region. The wine is made fizzy by the tank method, which involves a second fermentation in giant tanks rather than in bottle. It is then settled and the clear wine pumped off the lees before being bottled under pressure. The price can remain price competitive because it is less labour intensive and because of the time saved during production.

Champagne

Champagne is the name of the region where it is produced and has been trade-makrked. Champagne is made using the time and labour intensive process knows as Méthode Traditionnelle, aka Méthode Champenoise. This method requires that the wine's secondary fermentation (how it gets its bubbles) take place in the same bottle it will be served from. In other words it is the same method as the one used for Cava while as mentioned before the Prosecco's secondary fermentation takes plac in a stainless steel tank, a process knows as the Charmat method. The wine is NOT bottled until the secondary fermentation is complete, making it more cost-efefctive method that results in a more affordable price for the consumer.

I guess I could go on an on....but I believe a basic over-view is great, now the South Africans might ask, what about the sparkling wine produced in SA, the Methode Cap Classique? in fact, it is the same as the Cava and the Champagne, in other words the secondary fermentation takes place in the same bottle it will be served from.

The last bubbly which I discovered which I believe is phenomenal is the Taittinger Range, a French Champagne, not cheap but worth it if there is something you want to celebrate.

Beautiful Rose and Brut in sparkly bottles

The original one

Of course in SA we have a lot of local bubbly which is just as nice....my favourites definitely are the Pierre Jourdin, Boschendal and the Graham Beck....cannot beat them....