The main factor that makes prosecco less expensive can be found in the method used to infuse the famous bubbles. The costly Méthode Champenoise (in the method of Champagne), the way most bubbles are born, involves a second round of fermentation done in the bottle plus many months of aging. But the fizz in prosecco is introduced using the Charmat method. They pump the wine into a huge tank, add additional yeast and sugar to start the sparkling second fermentation, then seal the tank to capture the carbon dioxide, which creates the bubbles. Unromantic, yes, but the cost savings allows us to guzzle prosecco with decadent abandon. If you have a sweet tooth, look for labels bearing the term Extra Dry (oddly enough, this means it is less dry). Otherwise, brut prosecco is similar to the drier brut champagnes.
ENOUGH OF ITALY AND ON TO SPAIN Cava, named after the caves in which this sparkling wine is aged, is Spain’s solution to champagne. Producers create the bubbles with Methode Tradicional ( Méthode Champenoise to the Spaniards) — yet cava’s flavor can be earthier and less refined because they use indigenous macabeo, parellada, and xarello grapes. That doesn’t mean Spanish bubbly is less refreshing or celebratory — just different. And cava has a nice ring to it, no? It’ll impress your date. Tightly regulated under Spanish wine laws, cava is principally produced in the Penedes region in east central Spain. You’ll find both white and rosé versions, with varying degrees of sweetness (from driest to sweetest): brut nature (rarely seen in the US), brut, semi (or demi) sec or dulce (dulsec). A bit of exploration will go a long way toward finding an affordable sparkling wine that will dazzle your taste buds without requiring a second mortgage. So try a few, and who knows, you may find the perfect bubbly to make meatloaf night a grand celebration!
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