Prosecco vs classic method wines

Prosecco vs classic method wines is the battle of two styles of wine, two very different approaches, that should not even be put one against the other, it is like comparing a Fiat 500 and a Maserati to remain in Italy, a totally driving experience.

Several years ago, in 2009, I wrote a post on Franciacorta and Champagne, both sparkling wines made following the classic method, same method used also for Cava, following an article appeared on the “The Times” newspaper stating that a good Prosecco can outshine champagne at twice the price and my post was suggesting Franciacorta as the obvious Italian alternative to Champagne, still half the price compared to the equivalent Champagne.

At the time, Italian sparkling wines were either Prosecco, made using the charmat or Martinotti method from the Italian who first invented it, or the two classic method appellations, Franciacorta and Trento; fast forward 12 years and every producer, in every region, makes at least one sparkling wine, with different prices and results. Unfortunately, not all grapes are suited for sparkling wine nor all regions are capable of growing them. Making good sparkling wine in the north or higher altitudes, is easier than making it in the south or with grapes grown in a valley.

Personally classic method wines are still my favourite wines, they keep evolving in the glass and I like sipping them whilst eating, whilst Prosecco is less food friendly, even though if moving up the Prosecco ladder and opting for something like a Prosecco Superiore Millesimato the drinking experience changes dramatically.

Whether you prefer Prosecco or a Classic method sparkling wines, they are very different wine suited to different occasions and food, so, before you make your choice, think what you need the wine for.