Differences between sparkling and champagne.

The differences between sparkling, and champagne are remarkable and should be known.The simplest way to know it is the product label, but there are also elaboration characteristics that perfectly define each one.

Differences between sparkling and champagne

Champagne vs Cava

The first and big difference between these two products is basically their legislation and place of production:
Champagne: it is produced in the Champagne region (France) with certain determined varieties of grapes.
Cava: it is made in Spain with its specific grape varieties.
Manufacturing method in both products is the same. The second fermentation method, known as “traditional method”.
Name champagne can not be used anywhere other than the region delimited in France for this name.
In other words, only the products produced in that specific area can be named after Champagne.
The grapes used in each case also differ from one product to another.

The grapes

In champagne: chardonnay and pinot noir grapes are used.
For the cava: Parellada, Macabeo and Xarelo
In both cases you can use some more variety of grape, but these that we name are the usual in the production of these products.
The Chardonnay variety gives the champagne delicate aromas, sometimes floral or green apple.
Pinot noir gives aromas of red fruit and champagne structure.

The terrain and the weather

Another determining factor between both products is the terrain where they are produced, and the climatology.
In the case of French products, it is a continental climate with large thermal deficits between winter and summer.
The cavas that are mostly produced in Spain, are located in the Penedés region. There the climate is Mediterranean and softer.

The price

Another big difference between these two products is their price. It is a way of identifying them.
The most consumed cavas are priced at around 8 euros. This does not mean that there are cavas with much higher prices.
For champagne, the cheapest price we can find in the market is above 17 euros.

Champagne vs Sparkling

Today there are many French products made by the “traditional method” but produced outside the champagne region.
These sparkling wines produced in other French regions also enjoy great fame and prestige.
Such is the case of sparkling wines from the Alsace area, such as the Crémant (AOC). In France there are 7 denominations of sparkling wines of Crémant, the best known being that of Alsace.
The sparkling wines of Limoux are also very famous, specifically the “Blanquette de Limoux” (AOC), and the Blanquette methode ancestrale “(AOC).
The production methods in both products are the same and the big difference is in the name of the product, as we have explained previously of the area where they are produced.

Cava vs Sparkling wine

There are also differences between these two products

Sparkling wine

There are red, white, rosé sparkling wines, although it is normal for them to be white.
The elaboration method differs from the cavas basically in:
Dissolved gas incorporated
The carbon dioxide pressure below 2.5 bar.
Another characteristic that differentiates them is the grape varieties used.
Normally they are used: Chardonnay, Pinot Noir and Pinot Meunier

The Cava

The production method used is the “champenoise” method, which consists of the second wine fermentation being produced in the bottle itself.
This method allows to obtain bubbles naturally.
Another basic characteristic is the aging time that usually ranges between 24 and 48 months.
The grape varieties used in the cavas also differ. This product uses the Parellada, Macabeo and Xarelo varieties for its elaboration.
Each grape used in the cava brings a characteristic.
Thus the macabeo variety, contributes to the cava fragrance and mellowness
The parellada variety provides acidity and fruity aroma
Finally, the Xarelo variety gives vigor to the mixture.

Conclusions. Differences between sparkling and champagne

We can finish by commenting that the big differences between these three products are:
– Region where they are produced
– The grapes used in its preparation.
– Aromas and flavors of each product of the grape varieties used.