As the festive season approaches, sparkling wine dominates sales as people look to celebrate. Offering both Champagne and Prosecco provides you with the flexibility to meet guest expectations, appeal to different tastes and budgets whilst still being able to make profitable sales.
But what is the difference? Do you need really need to have both on your wine list?
Well yes. Prosecco and Champagne are hugely different and not just that one comes from Italy and the other from France. Prosecco is approachable, fruit forward appealing to a wide range of customers and used in a variety of service occasions. Whereas, Champagne is produced exclusively in the Champagne region, is limited by numerous rules and has a reputation for being refined and complex which adds to its higher price point.
Lets break down the differences between the two.
Prosecco is produced in northeastern Italy, primarily in the Veneto and Friuli regions, and is made predominantly from the Glera grape. It delivers vibrant aromas of pear, green apple, white peach, and delicate floral notes. In order to make the bubbles, Prosecco uses the Charmat method, where secondary fermentation takes place in stainless steel tanks rather than in the bottle. This keeps its fresh fruit character and creates lighter, frothier bubbles, making it ideal for by-the-glass service, cocktail menus and afternoon celebrations.
Prosecco comes in different styles and sweetness levels. Fully sparkling Spumante offers livelier bubbles while Frizzante is lightly sparkling so gives a softer more subtle fizz. The sweetness ranges from dry Brut to slightly sweeter Extra Dry or Dry, giving you the option to match your customer preferences.
Its freshness and delicate bubbles make Prosecco highly versatile with food, pairing beautifully with light starters, seafood, antipasti, salads, fried dishes, tapas, and fruit-based desserts.
As mentioned, Champagne is produced exclusively in the Champagne region of northern France, where the wines reflect their cool climate, chalky soils and centuries of winemaking knowledge. This all results in wines with finesse, depth and balance across the ranges of non vintage, vintage and Grand Cru.
Produced using the méthode traditionnelle, or traditional method, Champagne undergoes secondary fermentation in the bottle. These bottles are then laid down on their lees for many years, creating fine, persistent bubbles and layers of citrus, brioche, almond, and toast flavours. Most Champagnes are Non-Vintage (NV) and are made from blends of wines from previous years creating consistent quality year upon year. In the very best years the wines are made into Vintage Champagnes. These wines reflect the weather and grape growing of that specific year so have a taste different to all other years and never to be made the same again. Regardless of the wine being a Vintage or Non-Vintage you can expect a creamy texture and a long, elegant finish, making Champagne a natural choice for premium by-the-glass pours, special celebrations, and food pairings, such as seafood, pickled vegetables and fried and salty foods, such as chips!
Including both Champagne and Prosecco on your wine list allows you to cater to all types of guests and occasions. Prosecco provides accessible pricing, high turnover, and versatile serving options, while Champagne delivers prestige, complexity, and a premium experience. Together, they create a sparkling ladder that encourages natural upselling and strengthens your offering.