What's the difference between Prosecco and Champagne?

Knowing your Moët from your Freixnet can seem a daunting task at first. But there are a few key – and easy – differences between Champagne and Prosecco that, once you know them, will have you looking like a wine expert.

Read on to discover the different regions, grapes, winemaking methods and flavour profiles behind these popular sparkling wines.

What are the differences in how they're made?

Although both wines are sparkling due to the carbon dioxide released during fermentation, Prosecco and Champagne are made using different methods.

Put very simply, Champagne is made in a bottle whereas Prosecco is made in a tank. But in reality, it’s a bit more involved than that…

Méthode champenoise (Champagne's "traditional method")

Champagne lends its name to the more elaborate méthode champenoise (sometimes called the “traditional method”) – a labor-intensive process where the bubbles are created inside each individual bottle.

1. Secondary Fermentation: Yeast and sugar are added directly to the bottle.
2. Aging on "Lees": The wine sits with the leftover yeast (lees), which creates those complex flavors of brioche, toast, and cream.
3. Riddling & Disgorging: Bottles are rotated to move sediment to the neck, which is then frozen and popped out.
4. Dosage: A final house blend of sugar and reserve wine is added before the cork goes in.

Prosecco's Charmat ("Tank") Method

This method is designed for efficiency and freshness, occurring in large pressurised tanks.

1. Secondary Fermentation: Happens in a big tank rather than the bottle.
2. Freshness First: The wine is filtered and bottled quickly to preserve the floral and fruity aromas of the Glera grape.
3. Less Yeast Contact: Because it spends little time with the yeast, you won't get those "toasty" notes found in Champagne
4. Efficiency: It’s faster and less expensive to produce, which is why Prosecco is generally more budget-friendly.

Champagne's flavour profile

Champagne’s flavour profile leans toward apple, citrus and pear with sweet and warming hints of toasted brioche and biscuit. It’s a famously complex wine with more layers than you would typically find in a glass of Prosecco.

Champagne is sensational with lobster, crab, scallops and sushi, but it’s also perfect with poultry and anything cheesy or creamy. Its natural acidity cuts through rich sauces, helping to refresh your taste buds between bites.

Foie gras, caviar and oysters are classic Champagne pairings if you want to indulge, but there’s no need to keep it high-brow. Fish and chips, mac ’n’ cheese, popcorn, even takeaway pizza are some of our favourite food pairings with this iconic fizz.

If pink is your colour, both rosé Champagne and rosé Prosecco are bursting with vibrant red berry flavours, with the latter most commonly made in an off-dry style.

How to serve Prosecco vs Champagne

Prosecco and Champagne are great for any occasion, whether a casual brunch, wedding, birthday party or just a late afternoon treat.

The recommended serving temperature for Prosecco is slightly lower than Champagne – between 4–7°FC versus 7–10°F.

A warmer temperature allows the complexities of Champagne to shine through, while a cooler Prosecco temperature lifts its more delicate flavours.

The best glassware for serving Prosecco are tulip glasses or a standard white wine glass, such as a Riesling glass. The shape helps direct those gorgeous floral and fruit aromas straight to your nose – aromas that can get lost when serving the wine in flutes. It’s the same deal when it comes to serving Champagne.

There’s nothing wrong with serving either type of bubbly in flutes, though. The long, thin design of flutes helps preserve the streams of bubbles fizzing their way up through the wine.