2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Many people are of the opinion that the only one difference between prosecco and champagne is that the first is traditionally produced in Italy, the second - in France. The truth is that the difference is huge, and the only similarity is the small bubbles in the sparkling wines.
Prosecco is a dry sparkling wine. It is produced exclusively on the Apennine Peninsula and a special grape variety is used to create it. It is produced in only nine areas of Italy, and the type of wine itself is protected. Thus, prosecco produced outside these provinces without explicit authorization cannot have the traditional name of the alcoholic beverage. Only a few companies located in Brazil, Argentina, Australia and Romania are allowed to produce it.
It is known that champagne is produced in the French Champagne region. Although many of us think we have drunk and are drinking champagne, the truth is that only wine produced in this region of France can bear that name. This drink is produced only in the province of Champagne and no vineyards and technology can replicate its taste.
The main difference between champagne and prosecco comes from the method of fermentation. Champagne is produced by the method of secondary fermentation in the bottle. This process is very long and can take years to get a really good taste. Fermentation in the prosecco, on the other hand, lasts only a few months. As a result, more fruity, fresh and aromatic wines are obtained.
Also, only one type of grape is used for the production of prosecco - Glera. Unlike champagne, prosecco is a wine whose taste and aroma are best manifested immediately after its production. The sooner it is done, the fresher and more pleasant it is for the palate.
Champagne is drunk in cups that have a conical shape and expand gradually upwards. It goes best with strawberries and various seafood such as mussels and shrimp.
Prosecco is drunk in narrow cups that fill only up to a third. It is drunk young, and it is believed that after the third year its taste deteriorates. It goes best with meats, Asian foods with a sharper taste, as well as prosciutto.
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