Sparkling wines on Valentine’s Day: the differences between champagne, cava and prosecco

Without a doubt, one of the simplest and most beautiful ways to show affection or love is with a meal at home. And, of course, a meal wouldn’t be complete without a toast drink. What better to celebrate than with a good sparkling wine? Therefore, and thinking about Valentine’s Day, Advantage presents a note where you can know what differentiates champagne, cava and prosecco. In addition, you will be able to learn what type of foods are best with.

To learn more about these types of sparkling wines we talked with Marisol Oliva, Commercial Director of Panuts and wine specialist with more than 20 years of experience. “The three are similar, but there are some general details linked to each of them that makes them unique. People usually call everything champagne, but, in reality, only the one that comes from France and meets the parameters of the appellation of origin should be called that,” he explains.

Champagne

This sparkling wine is produced exclusively from grapes grown in the Champagne region, an area delimited to the northeast France. It is the only region in the world where sparkling wine is exclusively produced. The grape varieties used in this wine are Chardonnay, Pinot Noir Y Pinot Menuier.

“The grape varieties and their conditions determine the acidity, the medium body and the low alcohol content of champagnes. In their long periods of aging they evolve to toasted flavors that, combined with their fruity notes of apple and lemon, develop a certain complexity”, comments Oliva.

The inventor of this wine was a Benedictine monk named Dom Pierre Pérignonin 1693. For its elaboration, the Champenoise method, which consists of giving it a second fermentation in the bottle. It is the same production method as the traditional one, however, only winemakers from Champagne can legally state this procedure on the label.

Pairing: According to Oliva, due to their acidity and complex flavour, they are perfect for pairing with duckfoie gras, white meats, fishoysters or cheesesto mention a few examples.

Digging

This variety is produced in Spainmostly in Catalonia. Its production has as its core the wine region of Penedès, around Sant Sadurní d’Anoia. But it is also produced, in smaller volume, in provinces such as La Rioja, Valencia and Zaragoza. The main grape varieties used are Xarel lo, Macabeu Y parellada although you can also use Champagne varieties, such as Chardonnay and Pinot Noir.

“Most cavas are drymedium acidity and with some smoky character. In addition, the sunny climate in which the grapes are grown guarantees their proper maturation, avoiding the addition of sugar that is carried out in champagnes in order to show a silky palate. Few cavas are made to age in the long term”, explains the specialist.

As in the case of champagne, it is made with the traditional method of second natural fermentation in the bottle, which is used in the production of high-quality sparkling wines. To make a rosé cava, the use of Pinot Noir and Trepat is allowed.

Pairing: Because they are drier, that is, they contain less sugar, they are perfect to accompany food. In this case, Oliva comments that it can be accompanied by a rice paellazo a fideua, but it is also perfect with seafood dishesoysters or baked fish.

prosecco

The name of this wine comes from a region northeast of Italyspecifically in a delimited area of ​​9 provinces included in the regions of veneto Y Friuli Venezia Giulia. Unlike its two variants, the vinification method is second fermentation in stainless steel tanks, known as the charmat methodis left over fresh, fruity and low complexity wines. The main variety is Glerapreviously known as prosecco.

“Since 2009, the production of Prosecco has been divided into two different categories: Prosecco DOC and Conegliano Valdobbiadene DOCG Prosecco Superior. These wines are intended to be consumed when they are young and fresh and do not benefit from bottle aging”, says Olive.

Antonio Carpene founded, in 1868, Carpene Malvolti, the first winery to produce a recognized Prosecco. Other grapes used are Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero (the only red variety).

Pairing: The wine specialist comments that this wine stands out for its fruity smell, its sweetness and finesse on the palate, making it very interesting for appetizers. Go well with ceviches and seafood, fried squid, creamy pasta and fish-based dishes. “He’s also a good leading man to make cocktailssince combined with fruit juices it is very good”, adds Oliva.