Champagne / Prosecco
Champagne and Prosecco have very different taste profiles. The primary flavors in Champagne are citrus, white peach and cherry, almond and toast. Prosecco’s primary flavors are green apple, honeydew, honeysuckle, pear and fresh cream.
Because Champagne ages longer on the lees, the flavor often resembles cheese rinds. In finer bottles, it will seem like toast or biscuits. The high-pressure aging process creates fine and persistent bubbles. Vintage Champagnes typically have flavors of almond, orange-zest and white cherry.
Prosecco’s taste is more fruity and flowery because of the grapes that create it. The aging process takes place in large tanks, creating less pressure that results in lighter, spritz bubbles that are not as persistent as the ones in Champagne. Fine bottles of Prosecco usually have notes of tropical fruit, hazelnut, vanilla, or banana cream.
Because it turns out that Britain is the world’s biggest fan of the Italian fizz. We apparently consumed a third of the prosecco produced last year – more than any other country. Production has increased by 44.8% between 2014 and 2017 thanks to a bumper harvest, and that resulted in 410.9 million bottles being produced worldwide.
The taste of Champagne is greatly affected by the shape of the glass! So, to have the best DRINKING EXPERIENCE here’s a little insight on how to choose the right glasses for your Champagne preference.
First things first, not all sparkling wine is Champagne. For example, if you love Prosecco you might already know that it’s made with different grapes and a different winemaking method. If you compare Champagne with Prosecco back-to-back you’ll be surprised how different they taste. Thus, it stands to reason that each wine might taste better in a different shaped flute or glass.
Champagne coupé is a shallow, broad-bowled, saucer shaped stemmed glass Legend has it the shape of the coupe was modelled on the breast of French queen Marie Antoinette, but the glass was designed in England over a century earlier especially for sparkling wine and champagne in 1663The coupe was fashionable in France from its introduction in the 1700s until the 1970sand in the United States from the 1930s to the 1980s.
The champagne flute is a stem glass with either a tall tapered conical shape or elongated slender bowl, generally holding about 6 to 8oz the champagne flute was developed along with other wine stemware in the early 1700s as the preferred shape for sparkling wine as materials for drinking vessels shifted from metal and ceramic to glassware.[ Initially, the flute was tall, conical, and slender;[by the 20th century, preferences changed from a straight-sided glass to one which curved inward slightly near the lip. This inward taper is designed to retain champagne's signature carbonation by reducing the surface area for it to escape. Nucleation in a champagne glass helps form the wine's bubbles; too much surface area allows carbonation to fizzle out quickly. More bubbles create greater texture in the taster's mouth, and a flute's deep bowl allows for greater visual effect of bubbles rising.
Tulip Champagne is also served in a tulip glass. The white wine tulip is distinguishable from the champagne flute by its wider flared body and mouth. Some prefer the tulip glass, as it permits the drinker to get more of the aroma than a traditional flute while the mouth is still narrow enough to avoid quick loss of carbonation.