Who will be popping some bottles with me this holiday season? Whether is mimosas at a holiday brunch, Christmas dinner, or ringing in the New Year, it seems I am enjoying more bubbly this time of year than any other (and I’m not complaining about it).
But it had me wondering, what makes the three main types of bubbly different?
You can watch my video explaining it here.
Champagne tends to be a bit more expensive because it is perceived to many as higher end. It is also generally aged for longer which can drive up the price. If I am going to splurge on real Champagne I don’t make a cocktail with it. I would rather savor it and choose a cheaper, yet many times just as tasty, Cava or Prosecco, for mimosas or cocktails.
The flavors tend to have be citrusy, nutty, or even biscuit like. The flavor will of course depend on how long it is aged and if it is made with chardonnay or pinot noir grapes. The longer it is aged the more nutty the flavor will be. The bubbles are finer and sharper in Champagne because it is aged in the bottle.
Cava is very similar to champagne because it is produced in a more similar way than Prosecco. It is aged in the bottle like Champagne and depending on the amount of time it is aged will have different flavor profiles. It can be made with the same grapes as Champagne- chardonnay and pinot noir or it can be made with grapes found natively in Spain.
Cava has citrus, tart, or apple flavors. It is usually very crisp and the bubbles are small and powerful.
Prosecco is typically a bit fruitier and less nutty or citrusy than Champagne and Cava. If you tend to like sweeter and less dry bubbles this is a great pick.
It is not aged as long as it is aged outside the bottle so the bubbles tend to be bigger and less sharp.
Nutritionally speaking Champagne, Cava, and Prosecco all have very similar qualities. Calories are around 120-130 calories for a standard glass which is about 4oz or 120ml. They have about 12-14% alcohol by volume (ABV).
Grab the recipe in the video for coffee spiced carrots here.
I attempted, successfully on my second try I might add, to sword open the Prosecco. It was very exciting but please be extremely careful / don’t try this if you are not with someone who knows what they are doing. Als0, don’t drink from the bottle when bubbles start flying off, the edges are SHARP!
Happy Holidays Everyone!!