Prosecco vs. Champagne

It has come to my attention that a very enjoyable bubbly drink has slowly become a dominant thought in my mind. It all started when I was in Cleveland wedding dress shopping with my best friend, and it seemed every time I turned around I was being offered a glass of Champagne. I absolutely was in heaven, in my mind there is nothing better that shopping for beautiful dresses and drinking a beautiful bubbly tickle your nose flute of Champagne. When I returned to the city, I went on a photo shoot and the topic of Champagne vs. Prosecco came up, and I thought that it was a very interesting and informative conversation. Keep in mind I was surrounded by chefs, food stylists, and a group of PR executives, who all seem to be well versed in the finer food and drinks of life.

It all started when the pastry chef poured Prosecco over the sorbet for the dessert, and someone called it Champagne. Well, immediately they were corrected, it is Prosecco, NOT Champagne. Big difference. The difference is where and how essentially. Prosecco is an Italian Sparkling wine. It is made from a white grape that is produced in the village of Prosecco Italy, and is believe to be one of the most important varieties of grapes in Italy.

It was fully noted that there are many similarities between Prosecco and Champagne, but a main difference is that Prosecco's second fermentation occurs in metal tanks which makes it a little more friendly on the pocket.

Champagne is the more well known form of a sparkling wine, but it is not the same. Champagne is strictly made in the Champagne region of France, and it's second fermentation is done "in bottle". Which seems to be a much more complicated process. But in my mind the most interesting fact about Champagne is that the phrase or title of "Champagne" is protected under the PDO, or the Protected Designation of Origin in the European Union. Which basically means no one is allowed to call their sparkling wine "Champagne" unless it is created in the Champagne region of France. Apparently the French are very protective of their bubbly delight.

I was incredibly entertained by learning all of this information, and I wanted to share it. All of this in a photo shoot for a dessert. I heart my job.

Food is Art is Life