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Champagne
Champagne, France
sparklingPale lemon, fine mousse
Traditional-method sparkling wine: high acid, yeasty depth from lees ageing.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Champagne and Prosecco side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Traditional-method sparkling wine: high acid, yeasty depth from lees ageing.
Light, fruity tank-method sparkling, usually just off-dry.
The shape of each wine, then each measure on the WSET scale.
Champagne has noticeably fresher acidity than Prosecco.
Champagne: Chardonnay, Pinot Noir and Pinot Meunier
Prosecco: Glera
| Champagne | Prosecco | |
|---|---|---|
| Grapes | Chardonnay, Pinot Noir and Pinot Meunier | Glera |
| Climate | Cool continental, at the northern limit of ripening | Moderate |
| Soil | Chalk | Marl and sandstone hills |
| Classification | AOC; grand cru and premier cru villages | DOC; Conegliano Valdobbiadene DOCG |
| Drinking window | Non-vintage 1–5 years; vintage 10–20+ | 0–2 years |
| Typical price | £30–£60 (prestige cuvées £150+) | £9–£25 |
| Food | Oysters, fried food, aperitif | Aperitif, light antipasti |
| Producers to know | Krug, Bollinger, Pol Roger | Bisol, Nino Franco, Adami |