As our thoughts turn to celebrating International Prosecco Day on August 13th this year, we realise that a lot of people might drink Prosecco, but they don’t know why they like some better than others. Well, there’s no better time to put some things straight, so here are six things you need to know about the nation’s most democratic fizz:
1) Prosecco is not trying to be Champagne
Prosecco is an easy drinking, youthful fizz, made to be popped every day without huge pomp or ceremony. Champagne, however, is more complex in flavour and is more expensive to produce, which contributes to its higher prices. This is why Champagne tends to be cracked largely for celebrations, rather than as a refreshing, daily apéritif, like Prosecco.
A big reason for this difference is the production method: Champagne’s ‘traditional method’ is much more time consuming, and therefore expensive, to produce than Prosecco as the bubbles are created inside individual bottles, which are then aged for months or years. Prosecco, on the other hand, is made in larger tanks to create the fizz, and after bottling it can be sold immediately. This is called the ‘tank’ or ‘charmat’ method and is partly why Prosecco is a lot cheaper than Champagne. Time is money, after all! It’s also why Prosecco’s flavour profile is more about simple, fresh, frothy pear and apples, rather than toasty, brioche notes of champagne.