Is Prosecco a type of Champagne?

No. Champagne is a protected designation of origin that covers only sparkling wines from the Champagne region in France made by the traditional method. Prosecco is an Italian appellation with its own grape, Glera, and is usually made in tank; calling it Champagne is incorrect.

Why does Champagne have toasty notes and Prosecco does not?

Because of lees ageing in the bottle: non-vintage Champagne spends at least 12 months in contact with the yeast, which can bring notes of toast, brioche or pastry. Prosecco is usually made in tank and bottled early to keep its fresh fruit and flowers.

Is an Extra Dry Prosecco drier than a Brut Champagne?

No: despite the name, an Extra Dry has more sugar than a Brut. Sweetness depends on the dosage term on the label, not on the appellation, so it is worth explaining on the floor.

Comparison

Prosecco vs Champagne

Prosecco and Champagne, two sparkling wines guests often compare: grapes, method, lees ageing, style and food pairings to recommend each one well from the wine list.

Prosecco and Champagne sit side by side on many wine lists, and guests often compare them, especially when it is time for a toast. Both are sparkling wines, but they are made very differently: Champagne must undergo its second fermentation in the bottle itself and rests on its lees before disgorgement, while Prosecco usually has it in large tanks and is bottled to be drunk young. That difference, together with the grapes and the climate, changes the bubbles, the aromas and the right moment to serve each one. Explaining it in one sentence helps you recommend well without presenting one as a substitute for the other.

Comparison table

Aspect	Prosecco	Champagne
Grape	Glera (at least 85%)	Mainly Chardonnay, Pinot Noir and Meunier
Origin and appellation	Veneto and Friuli Venezia Giulia (Italy): Prosecco DOC and the Conegliano Valdobbiadene and Asolo DOCGs	AOC Champagne, in north-eastern France (around Reims and Épernay)
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	Non-vintage: at least 15 months in bottle, at least 12 of them on the lees; vintage: 3 years
Aromas	Pear, green apple, white flowers and citrus	Citrus, apple, brioche and toast; nutty notes with age
Style and sweetness	Light and fruity, with soft bubbles; common as Brut and Extra Dry	Marked acidity and fine bubbles; mostly Brut, also Extra Brut and Brut Nature
Serving temperature	6-8 °C	6-8 °C; 8-10 °C for vintage and long-aged cuvées
On the list	Easy-going aperitif fizz, very useful by the glass and in cocktails such as the Spritz	Widely recognised celebration sparkler; usually sits at the top of the sparkling price range

Key differences

1
Prosecco is Italian (Veneto and Friuli Venezia Giulia) and Champagne is French, from the Champagne region in north-eastern France.
2
Champagne must be made by the traditional method, with second fermentation in bottle; Prosecco usually has it in tank (Charmat method).
3
Prosecco is based on the Glera grape; Champagne mainly on Chardonnay, Pinot Noir and Meunier.
4
Non-vintage Champagne spends at least 12 months on the lees (15 in bottle in total), which often gives it notes of toast and pastry; Prosecco is drunk young and keeps its fruit and flowers.
5
Champagne tends to show more pronounced acidity and sit in a higher price bracket; Prosecco is usually lighter, fruitier and more affordable.

Which one to recommend?

When to recommend Prosecco

Recommend Prosecco when the guest wants light, fruity, easy-drinking bubbles for an aperitif, a casual toast or a cocktail such as the Spritz. It is also a good by-the-glass option, at a usually more modest price.

View entry: Prosecco

When to recommend Champagne

Recommend Champagne when the guest wants a bottle for a celebration or a sparkling wine with lively acidity and ageing notes. It also goes well with the whole meal, from oysters to fried food and cheese.

View entry: Champagne

On the wine list

Separate traditional-method sparkling wines, such as Champagne, from tank-method ones, such as most Prosecco: it helps guests understand the difference in style and price.
Always state the dosage (Brut Nature, Extra Brut, Brut, Extra Dry) next to the name and, for Champagne, whether it is a vintage.
By the glass, Prosecco works as aperitif fizz, and a Champagne lets you offer a celebration option without the table having to order a whole bottle; keep open bottles cold and sealed with a sparkling wine stopper.

Food pairings

Prosecco

Canapés and light snacks
Cured ham with melon
Vegetable tempura
Fish carpaccio

Champagne

Oysters
Fried fish
Lobster
Bloomy-rind cheeses such as Brie

Frequently asked questions

More comparisons

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