Prosecco vs Champagne - what’s the difference?

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Prosecco vs Champagne – what’s the difference?

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Where do they come from?

Prosecco comes from the northeast of Italy, mainly from the regions of Veneto and Friuli Venezia Giulia. The best Prosecco is made in an area called Conegliano Valdobbiadene, which has gentle hills and a mild climate that are perfect for growing the Glera grape. This grape is the main ingredient in Prosecco, though winemakers sometimes add other white grapes into the blend.

Champagne comes from the wine region with the same name in northeastern France. This area is known for its chalky limestone soils and cool climate, which preserves the natural acidity in the grapes used in the Champagne blend

Strict wine laws fiercely protect the name – only sparkling wine made in this specific area can be labelled Champagne.

Although both Prosecco and Champagne are sparkling wines, where they come from makes them different in taste, how they are made, and even the kind of bubbles they have. Prosecco is usually lighter and easier to drink, while Champagne has a richer and more complex taste because of the way it is made.

What grapes are used?

The types of grapes used in Prosecco and Champagne are a big reason why they taste different.

Prosecco is mostly made from the Glera grape. This grape is known for being light, fruity, and aromatic, giving Prosecco its fresh taste with flavours like green apple, pear, and honeysuckle. Sometimes, small amounts of other grapes, such as Verdiso, Chardonnay, or Pinot Grigio, are mixed in.

Champagne is usually made from a mix of three grapes: Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay adds freshness and citrus flavours, Pinot Noir gives structure, and Pinot Meunier makes it fruity and smooth. By changing how much of each grape is used and by letting the wine age for different lengths of time, winemakers can make many different styles of Champagne, from crisp and lively to rich and full.

How are they made?

The way Prosecco and Champagne are made is also different, which changes how they taste and feel.

Making Prosecco

Prosecco is made using the Charmat (or ‘tank’) method, which is simpler and more straightforward than how Champagne is made.

After picking the grapes, they are lightly crushed and fermented. Then the wine goes through a second fermentation in large, pressurised steel tanks. This is what creates Prosecco’s delicate, mousse-like bubbles. The wine is then filtered and bottled without much aging, which keeps it fresh and fruity.

Making Champagne

Creating Champagne involves a more detailed process known as the Méthode Champenoise, or ‘traditional method’.

Here’s how it works:

After primary fermentation, the wine is bottled with a mixture of yeast and sugar, then sealed with a crown cap.
A secondary fermentation happens inside the bottle, producing carbon dioxide, which creates Champagne’s iconic bubbles. The wine also sits with the leftover yeast (called the lees), which adds more flavour as it ages.
The bottles are slowly turned and tilted (a process called riddling) to move the sediment to the neck of the bottle.
The sediment is removed, often by freezing the neck and ejecting it under pressure.
A bit of sugar and reserve wine is added before the bottle is finally sealed.

Champagne is often aged for several years before being sold, which helps it develop more complex flavours. If stored well, it can keep improving for up to 10 years.

How different do they taste?

Prosecco tastes fresh, light, and fruity. You’ll notice flavours like white peach, pear, green apple, and lemon, along with a hint of flowers like honeysuckle. Most Proseccos are slightly sweet and are meant to be enjoyed young, ideally within a year after they’re bottled, so you get the brightest flavours.

Champagne tastes more complex and layered. It often has flavours of green apple, lemon, and pear, but also richer notes like toasted bread or biscuits. An unoaked Champagne will taste lighter and fresher, while an oak-aged version develops rich additional notes of butter, vanilla, and spice.

There are also rosé versions of both Prosecco and Champagne. These pink sparkling wines have fresh red berry flavours. Rosé Prosecco is usually a bit sweeter.

How much do they cost?

Prosecco is generally the more affordable option, ranging from $15 to $35 per bottle. It’s typically less expensive than Champagne because it’s quicker and easier to make, but you can still find good-quality Prosecco.

Champagne is more expensive, usually costing between $50 and $200 or more for a bottle. The higher price is because Champagne is harder and slower to make, and the region where it’s made is small and well-known for its high quality. The price also depends on factors like the winemaker and wine vintage.

Prosecco vs Champagne – food pairings

Prosecco is light, fruity, and easy to pair with lots of foods. Its crisp taste and delicate bubbles go really well with seafood, like fresh prawns or barramundi fillet seasoned with lemon and herbs. Because Prosecco is a little sweet, it also matches nicely with spicy Asian dishes, such as Thai green curry or Vietnamese spring rolls, helping to balance the spiciness and bring out the flavours.

For a lighter touch, enjoy a glass of Prosecco with a cheese plate featuring soft, mild cheeses like burrata and brie.

Champagne’s complex layers of flavour and lively acidity make it ideal for pairing with richer foods. Its acidity helps cut through fatty dishes, making it a perfect match for roast lamb or pork belly. Champagne also pairs well with delicate seafood such as salmon sushi, oysters or lobster, complementing their natural sweetness and brininess.

Surprisingly, Champagne also tastes great with casual foods like fried chicken, fish and chips, or even cheese and tomato pizza.

Read our guide on how to pair food and wine.

How do I serve my sparkling wine?

Prosecco and Champagne are perfect for any occasion, whether it’s a casual brunch, wedding, birthday party, or just a relaxing afternoon treat.

Prosecco is best served at a slightly cooler temperature of 4–7°C, which brings out its delicate flavours and aromas, while Champagne benefits from being served slightly warmer at 7–10°C, allowing its layered complexity to shine.

Tulip glasses or standard white wine glasses, like a Riesling glass, are excellent choices for both Prosecco and Champagne because they allow the aromas to concentrate and enhance the tasting experience. Flute glasses, traditionally used for Champagne, are also suitable for Prosecco, especially as they help maintain the wine's effervescence.

Looking for Prosecco and Champagne? Explore our delicious sparkling wine collection.