Prosecco is not Champagne - the secret of these budget busting bubbles

Pop open the sparkling, it's the season of celebration, and what better way to start than with a glass of bubbles?
We all know the difference between Champagne and sparkling white, right? But does anyone really know the difference between that other bottle of bubbles—prosecco—and its sparkling counterparts? 9Kitchen asked Francesco Zonin, Vice President of Zonin Prosecco and part of the Zonin family, to give us the low-down just in time for a Christmas toast.

"The short and easy answer when it comes to the difference between sparkling wines is simple," says Zonin. "Wine can only be called Champagne if it comes from the region of Champagne, France, whereas prosecco is a sparkling wine mostly made in the Veneto region, Italy. The simplest difference is that Champagne growers consider Champagne a 'wine of place' that cannot be reproduced anywhere else in the world. However, the method in which each wine is made differs significantly," advises Zonin.

The process process

"The charmat method used to produce bubbles for prosecco is a single fermentation in-tank, followed by a pressurised bottling.  Contrastingly, Champagne is fermented twice, with the secondary fermentation conducted in bottle with the addition of yeast and solids that provide the bubbles."

According to Zonin, prosecco and Champagne are both made using the formula yeast + sugar = alcohol + carbon dioxide. In the Charmat prosecco process, bubbles are achieved en-masse via large stainless steel tanks during fermentation. The wine is then bottled by a special bottling line in a pressurised environment. But the large scale bubble production of prosecco has a pleasant knock-on effect.

"Prosecco is more affordable, as the Charmat method is applied to the alcohol in one batch and not one bottle at a time," explains Zonin of the considerably less labour intensive carbonation process. "Yet, it still results in a simple, light and delicate flavour."

RELATED: Zonin Prosecco ice pops in berry, blueberry and pineapple blitz recipe

Why Australia loves it

Zonin has seen an increase in prosecco popularity in Australia recently and puts it down to a similarity of cultures in Italy and Oz. "Both countries enjoy socialising and relaxing with friends and family around food and drink. Therefore, prosecco is also the perfect beverage in the Australian summer when people want a light and refreshing drink they can enjoy with friends." Another plus is that it won't blow the budget. "Prosecco is significantly more affordable than Champagne, allowing for more regular enjoyment."

Aside from the similar socialising cultures, the warmer climate also plays a part in prosecco's rising Australian popularity. "Prosecco is very light on the palate and the bubbles make it an ideal and versatile drink, which can be a key element for refreshing summer cocktails," says Zonin. That includes the fruity, flowery aromas of Zonin's own new Prosecco Ice, which is, of course, "the perfect accompaniment to the summer season, and a perfect Aperitif-style drink."

So how does the expert like to enjoy his prosecco? Depending on the style (and in this case he's thinking of those which produce flowery notes) "it pairs perfectly with appetisers and seafood. It also works especially well with desserts and fruits including strawberries and raspberries, which are ideal ingredients for the Aussie summer."

Cin cin!