What Is the Difference Between Champagne and Prosecco?

Most company refrigerators are filled with expired condiments and takeout cartons. At my first job, however, we always had a bottle of Prosecco on hand. Whether we were celebrating a co-worker’s engagement, hosting a holiday party, or just applauding the fact that we met our deadline, somehow there was always a bit of bubbly waiting. 

I had grown so accustomed to our celebratory Prosecco tradition that I assumed it was the go-to for all special occasions, forgetting that champagne was the original favorite. My father had questioned the difference between the two after a holiday dinner, to which I said, “well, Prosecco is a sparkling wine, and champagne is champagne.”

It goes without saying this very sophisticated answer didn’t clear up any misconceptions about the drinks. They look and taste the same, and they’re even served in similar-shaped glasses, so how exactly are we able to decipher the difference?

For one, champagne is champagne (as I so eloquently stated) because of its French origins, whereas Prosecco serves as the Italian alternative (perhaps another reason I gravitate toward it). Naturally, this means that different grapes are used to create each beverage. Champagne is typically made from pinot meunier, pinot noir, and chardonnay, but we enjoy Prosecco all thanks to the glera and prosecco grapes.

In addition to their roots, another difference between Prosecco and champagne is the fermentation process. Champagne must be made in a sealed bottle that creates the drink’s carbonation. On the other hand, a steel tank is required when putting Prosecco through the fermentation process.

This is a good time to note a popular champagne-Prosecco motto: All champagne is sparkling wine, but that does not necessarily mean all sparkling wine is champagne (try saying that five times fast).

Though there are definitely differences between the bottles—and their price points, champagne being considered more luxurious of the two—there are also quite a few similarities. For one, they’re both having a moment in the spotlight, especially when it comes to desserts. Liquor-infused treats are becoming the new norm, and these bubbly drinks are getting the sweet treatment, whether in the form of cake or sorbet.

Since you can have champagne and Prosecco—and eat and drink them, too—give some of these fun recipes a go. Cheers!

Champagne and Sorbet Float

Chowhound

If it’s a special day and you’re in the mood for some sweets and bubbly, this concoction allows you to have champagne with raspberry sorbet and lavender syrup. Though the raspberry-champs pairing is a classic, don’t be afraid to mix fruit sorbet flavors if you so choose. Peach is another delightful possibility. Get our Champagne and Sorbet Float recipe.

Oysters with Prosecco Mignonette

Chowhound

Add a little bubbly to your favorite fish dish—a perfect way to enjoy your seafood. The sauce and the Prosecco combine to enhance the fish’s flavor while providing a sweet taste as well. Get our Oysters with Prosecco Mignonette recipe.

Champagne Cupcakes

Chowhound

Has there ever been a combination so delightful? The vanilla treat with a hint of bubbly is the perfect way to ring in the New Year or celebrate a marriage… or, you know, indulge during a Netflix binge (no judgment). Once you sprinkle gold dust atop the cupcake, you’re really in for something special. Get our Champagne Cupcakes recipe.

Prosecco Negroni

Chowhound

This mash-up replaces gin with Prosecco for a simpler option. Adding an orange twist is a terrific way to complete the drink. This is The Straight Up Blog’s new twist on a classic order, so what better way to enjoy something old and new? Get our Prosecco Negroni (Negroni Sbagliato) recipe.

Champagne Gelée with Strawberries

Chowhound

What did we tell you? You can have your champagne and eat it, too. Dipping your summer strawberries in chocolate is so passé when there’s the option to add a little fizz. If you’re feeling particularly adventurous, scoop a dollop of whipped cream, too. This is just one of many treats from the Tartine All Day cookbook. Get our Champagne Gelée with Strawberries recipe.

1621 Cocktail

Chowhound

Here’s the 4-1-1 on the 1621: It’s delicious, festive, and full of fruit with blood orange bitters. Though it’s a fun option for winter holidays, we don’t think it’s ever too early to whip up a pitcher. Get our 1621 Cocktail recipe.

Gigi Cocktail

Chowhound

There is no fooling around when it comes to Gigi. Mixologist Jackie Patterson created an option that allows the champagne to mix with the heavier ingredients such as St-Germain elderflower liqueur and Goose La Poire vodka. Get our Gigi Cocktail recipe.

Prosecco and Raspberry Cupcakes

Sartorial Scot

Fruit and a bit of bubbly go hand in hand, so rather than placing a raspberry in your drink, just combine the two when making your new favorite dessert. Lynnsay, the millennial blogger behind Satorial Scot will enlighten you about a Valentine’s Day dish that will surely replace the box of chocolates you’re accustomed to (or accompany that box if you can’t part ways with your sweets). Get the recipe.

Cardinal Punch

Chowhound

The claret wine, brandy, and dark rum combo is made lighter thanks to champagne and club soda. Adding a slice of pineapple or orange will help you boost the sweet fruit flavor. Though this is a good way to celebrate the ball drop on Dec. 31, we certainly can’t blame you for making this drink year-round. Get our Cardinal Punch recipe.

Sgroppino Al Limone

The Wimpy Vegetarian

This Italian boozy ice treat wouldn’t be complete without Italian sparkling wine. Prosecco and lemon sorbet in one? We couldn’t agree more with Susan, the blogger behind The Wimpy Vegetarian. Carnivores and vegetarians are going to swoon over this molto bene dessert! Get the recipe.

— Head photo illustration by Chowhound, using: flickr/Pixabay.

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Would You Drink Gin ‘Flavored’ With Harley Davidson Motorcycle Parts?

Just when we thought we’ve seen it all, somebody decided it’d be a fun idea to throw motorcycle engine parts into alcohol and sell it for over $1,000. We wish we were kidding.

Dubbed “The Archaeologist,” each bottle of premium dry gin is flavored with a piece from one of three different Harley Davidson hogs: a 1939 Flathead, 1962 Panhead, or a 1947 Knucklehead.

Hamburg-based shop Ehinger Kraftrad is renowned for its collection of bikes and parts, but decided to preserve its abundance of hard-to-find motor bolts, nuts, and screws by sealing them and sticking them in booze. The website reads:

Like our bikes, ‘The Archaeologist’ is an outstanding piece of craftsmanship. Every time I make a find of rare bikes, I wonder how to use every single part – because they deserve to be preserved. That is where the idea for ‘The Archaeologist’ emerged: preserving the spirit of the old machines in an actual spirit and make it possible to experience the taste. Every detail of the packaging is a meticulous rendition of the packaging technology of the era in which the contained bike parts have originally been crafted.

For those salivating for steel, the creative libation is unfortunately sold out (the first batch was exclusive to loyal customers, with only a limited amount reserved for online sales). However, advanced orders can be placed online for anyone willing to shell out up to €1,100 (or $1,289) for a bottle.

While the motorcycle parts are said to have no effect on the drink’s taste, this obviously makes for a great collector’s item. If anything, it sounds like a less scary alternative to the snake and scorpion infused alcohols found in Southeast Asia. We’d certainly rather take a shot directly from a motorcycle’s engine than come into any sort of contact with a creepy reptile or poisonous insect. But that’s just us.

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Totally Chocolate Desserts for Totality

As you may have heard (and may be sick of hearing by now), the total solar eclipse is coming to North America this Monday. Whether you’ll be seeing the sun overshadowed by the moon in person or not, why not take the excuse to celebrate?

We’ve already been inspired to round up some moon pie recipes, and to serve up celestial-themed goodies that are ethereally gorgeous and definitely festive.

There are plenty other creative ways to honor the eclipse via food, like making a beautifully decorated crescent moon cake if you’re feeling ambitious, or baking craggy sugar cookies brushed with luster dust to mimic moon glow. You could even make classic black and white cookies, but put a curve in the design, to simulate the phases of the eclipse. Or pack a lunch and put together an eclipse-themed bento.

However, as you may have also heard, it’s supposed to be an extra-special super big deal to be in the path of totality (i.e. the narrow band of the continent that will be able to see the sun completely blotted out) this Monday. The sky will turn dark in the middle of the day, stars will be visible, the temperature will drop, birds will stop chirping, cats and dogs will start living together . . . okay, maybe not that last one, but it will by all accounts be really cool.

So now we’re thinking something inkier is in order, like intense dark chocolate desserts. (Really, any reason to indulge!) Whip up one of these recipes in homage to totality, and it’ll be gone in even less time than it takes for the sun to reemerge.

Black Sesame Brittle

Snixy Kitchen

Did you ever think any kind of brittle could be goth? Well, this jet-black version definitely qualifies. Since the naturally black sesame seeds are roasted first, they have a deep nutty flavor that’s a great contrast to the sugar. This is super easy to make, so you can get right back to reading about the eclipse (or complaining about people who are excited, while painting your nails black). Throw in some cocoa nibs for extra chocolatey crunch. If you don’t think brittle is a complete dessert, use some of the shiny black shards to garnish the following cake and it’ll be extra fancy. Get the recipe.

Double Chocolate Cake with Black Velvet Icing

Alexandra’s Kitchen

Look how dark and fudgy this cake is; in addition to plenty of cocoa and chopped semisweet chocolate, it’s got buttermilk to add tang and moisture, and brewed coffee to further deepen the chocolate flavor. (If this all appeals to you but you prefer a more portable dessert, try these fudgy dark chocolate brown sugar cookies, which are just as moist as cake, but with a delectable chew.) If you stick with the actual cake, you’ll see the black velvet icing is unusual for the addition of eggs. If you’re scared of possible curdling, you can always go with a no-fail ganache instead, maybe with bittersweet chocolate subbed in for an edge. Get the recipe.

Black Chocolate Ice Cream

The Faux Martha

Not only visually stunning but very on trend, black ice cream is just cooler than plain chocolate. (But obviously we still love that too; get our Rich Chocolate Ice Cream recipe as proof.) If you want something that’s more edible Vantablack to celebrate totality, check out this vegan version with activated charcoal. But if you have to have chocolate and can settle for almost-black, this extra-dark version is sumptuous—and vegan too!—with dark cocoa, almond milk, coconut cream, and golden syrup. Get the recipe.

Bailey’s Salted Caramel Dark Chocolate Truffles

I Sugar Coat It

A creamy chocolate and salted caramel center with a hint of booze? And a snappy tempered dark chocolate shell? Um, yes please. These also mimic the shape of the sun and the moon, so they’re perfect eclipse treats. Since it’s hard to not eat all the truffles, you might want to try these uncoated, fudgier balls instead, which happen to have booze too (Kahlua), but are surprisingly healthy thanks to gluten free flours and cashew butter. Or you could just make both. Get the recipe.

Dark Chocolate Ganache Tart

Liv For Cake

What’s not to love about ganache? It’s smooth, rich, satiny, sweet, and stupid easy to make. Just heat some cream and butter and pour it over chopped chocolate until it melts, then pour it in a shell (here, made of cookie crumbs). This dessert also brings sea salt and dulce de leche to the party, always welcome guests. And if you look at this tart from above, it sort of resembles the corona around the sun at totality! (So you might say it’s a . . . total eclipse of the tart. Sorry.) Get the recipe.

Dark Chocolate Waffles with Citrus Purée

Christiann Koepke

If you’re in Oregon, you’ll be the first to see the eclipse, starting at around 9 AM on the coast. So you’ll want to get up early and give yourself plenty of time to find your viewing spot (or, er, get on the jam-packed roads to sit in traffic and watch the eclipse from the shoulder). Why not fortify yourself with dark chocolate waffles first, or reward yourself with them when you get back? Or eat them anytime, anywhere, because they are just so good? These are certainly special-occasion-worthy with their elegant citrus purée. Get the recipe.

Dark Chocolate Mocha Full Moon Pies

Gringalicious

Yes, more moon pies! They’re so appropriate, and so much fun to eat! These are dark and delicious, with a mocha marshmallow cream filling and a hint of saltiness in the crispy chocolate shortbread cookies, and the cocoa robe is nice and thick because there’s no such thing as too much chocolate. Get the recipe.

Salted Chocolate Mocha Cupcakes

Wife Mama Foodie

Yes, more mocha! Coffee goes so well with chocolate (and in small doses, it isn’t really detectable as a strong coffee flavor, so much as it amps the chocolate up). Anyway, these are obviously superlative cupcakes, and promise not to be too sweet. They happen to be gluten and dairy free and vegan friendly, so pretty much everyone can enjoy them! (For a more traditional dark chocolate cupcake with similar flavors, try these, which have an Earl Grey-accented ganache on top. Get the recipe.

Dark Chocolate Brownie Truffle Sticks with Sea Salt

Thrifty Diva

If you’re short on time and need something easy yet still sophisticated, these chocolate-dipped, sea-salt-sprinkled brownie sticks are here for you. Go ahead and use a boxed mix; a lot of them are actually really good, and no one will care anyway. Hello, they’re dipped in chocolate! But if you just have to make your own, why not try these extra-fudgy, dense-in-a-good-way brownies with a secret ingredient? (The secret ingredient is miso!) And if you’re bored—for instance, stuck in gridlocked eclipse traffic (or listening to yet another discussion about it)—you can build mini Stonehenge with these brownie sticks before you chow down. Get the recipe.

Midnight Diablo Brownies

Port And Fin

Speaking of secret ingredients and brownies, here’s another twist on the classic. These are still dark and dense (this is no time for fluffy, cakey brownies), but they have a tingle to them, thanks to ginger, cinnamon, and a touch of cayenne. Unusual, which is fitting for a rare astrological phenomenon, no? Get the recipe.

Double Chocolate Chip Black Bean Almond Butter Brownies

Dishing Out Health

One more double-dark recipe for those who can’t or won’t eat wheat or dairy, because everyone deserves brownies. These are actually really healthy, thanks to the stealth ingredient of black beans (which are also thematically appropriate), but you only taste the chocolate. They’ll get a little gooey at room temp, which is nice, especially with a glass of milk (soy or almond included), or coffee. If you’re in the path of totality, do your shopping now before it’s too late! Get the recipe.

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Otis Spunkmeyer Grab-N-Go Snacks

In addition to Otis Spunkmeyer celebrating its 40th anniversary, the brand has also released a brand new line of “Grab-N-Go” foods, sold exclusively at convenience stores across the country and made with “No Funky Stuff” – aka no artificial flavors, colors, partially hydrogenated oils or high fructose corn syrup.

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Horizon Organic Good & Go! Snacks

Horizon Organic Good & Go Snacks are available in three new varieties: Cheddar & Pretzels, Colby & Apple Crisps, and Cheddar, Raisins, Cashews & Sweetened Cranberries.

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Dunkin' Donuts Fall Doughnuts

Dunkin’ Donuts’ will arrive at participating Dunkin’ Donuts restaurants no later than August 28, available for a limited time through fall.

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So Right Frozen Meals

SO RIGHT meals feature fresh-tasting, quality ingredients, like 100% natural white meat chicken, roasted vegetables, whole grains, and brown rice.

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Hormel Foods Acquires Fontanini Italian Meats and Sausages

The company is based in the Chicago metropolitan area and specializes in authentic Italian meats and sausages, as well as a variety of other premium meat products including pizza toppings and meatballs.

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