Prosecco vs Cava
Prosecco and Cava, two sparkling wines guests often compare: grapes, production method, ageing, style and food pairings to recommend each one well from the wine list.
Prosecco and Cava appear on many wine lists alongside Champagne, and guests often order them without telling them apart. In their most common form, both are fresh white sparkling wines, but they are made differently: Prosecco usually undergoes its second fermentation in large tanks, while Cava must do so in the bottle itself. That difference, together with the grapes and the origin, changes the bubbles, the aromas and the right moment to serve each one. Being able to explain it in one sentence helps sell both.
Comparison table
| Aspect | Prosecco | Cava |
|---|---|---|
| Grape | Glera (at least 85%) | Mainly Macabeo, Xarel·lo and Parellada; others such as Chardonnay and Pinot Noir are permitted |
| Origin and appellation | Veneto and Friuli Venezia Giulia (Italy): Prosecco DOC and the Conegliano Valdobbiadene and Asolo DOCGs | DO Cava (Spain), made mainly in Penedès (Catalonia) |
| Method | Usually the Charmat method: second fermentation in tank | Traditional method required: second fermentation in bottle |
| Ageing | Meant to be drunk young, with fresh fruit to the fore | At least 9 months on the lees; longer for Reserva and Gran Reserva |
| Aromas | Pear, green apple, white flowers and citrus | Citrus, apple and white fruit; toasty and nutty notes with ageing |
| Style and sweetness | Light and fruity, with soft bubbles; common as Brut and Extra Dry | Dry and fresh, with fine bubbles; common as Brut and Brut Nature |
| Serving temperature | 6-8 °C | 6-8 °C; 8-10 °C for Reserva and Gran Reserva |
| On the list | Easy-going aperitif fizz, very useful by the glass and in cocktails such as the Spritz | Versatile sparkling wine from aperitif through the whole meal; longer-aged versions sit well at the table |
Key differences
- 1
Prosecco is Italian (Veneto and Friuli Venezia Giulia) and Cava is Spanish, made mainly in Penedès.
- 2
Cava must be made by the traditional method, with second fermentation in bottle; Prosecco usually has it in tank (Charmat method).
- 3
Cava spends at least 9 months in bottle on the lees; Prosecco is designed to be drunk young.
- 4
Prosecco is based on the Glera grape; Cava mainly on Macabeo, Xarel·lo and Parellada.
- 5
Prosecco stands out for fruit and flowers; Cava tends to be drier and, with ageing, gains toasty and nutty notes.
Which one to recommend?
When to recommend Prosecco
Recommend Prosecco when the guest wants light, fruity, easy-drinking bubbles for an aperitif or a toast. It is also the usual base for cocktails such as the Spritz.
View entry: ProseccoWhen to recommend Cava
Recommend Cava when the guest wants a dry sparkling wine to carry through the meal, from cured ham to shellfish or rice dishes. If they want more complexity, offer a Reserva or a Gran Reserva.
View entry: CavaOn the wine list
- Always state the sweetness level (Brut Nature, Brut, Extra Dry) next to the name: it helps guests choose and avoids surprises.
- Both work very well by the glass; keep the open bottle cold and sealed with a sparkling wine stopper.
- Show the category when it adds information: Conegliano Valdobbiadene Prosecco Superiore DOCG for Prosecco, Reserva or Gran Reserva for Cava.
Food pairings
Prosecco
- Canapés and light snacks
- Cured ham with melon
- Vegetable tempura
- Salads with fruit
Cava
- Ibérico ham
- Oysters and shellfish
- Fried fish
- Seafood rice dishes
Frequently asked questions
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