To prefer Cava over Prosecco?

[Timeforfizz]

There. I said it.

I love champagne! Could drink it all day if my liver and bank account allowed, but as a substitute, I honestly do think Cava or English sparkling wine is usually so much nicer than Prosecco!

It's usually far too sweet and actually makes me feel quite sick, but everyone seems to love it....but me.

YANBU: Prosecco is massively overrated
YABU: Prosecco all the way

I find both utterly vile but I'm a cider girl so owt like that is too poncy for me.

The trend killed it, a good dry prosecco can be lovely, but there's so much sweet rubbish now. The gin trend the same, my SIL drinks candyfloss flavoured gin with lemonade....
I've always been a dark or spiced rum drinker and now I'm seeing sweet flavoured rum monstrosities everywhere... I don't get why people who like that sugary stuff don't just drink alcopops 🤷‍♀️

I can't vote, because IMO they're both shit. I HATE fizzy wine.

I cringe massively when I see someone tweet #prosecco-o-clock!

And as for the things you can buy in B & M and suchlike, with 'Prosecco Queen,' and 'Life's Too Short For No Prosecco' and other naff cringeworthy crap printed on them... I just don't know where to start with how naff all of THAT is!

I agree OP
I never buy prosecco. My favourite is chamapgne, followed by Cremant de Bourgogne. Then Cava.

However I have very specific tastes. I hate cheap gassy lager, and ciders - especially fruit ciders..

Cremant or Cava never ever buy Prosecco. It tastes empty, no richness to it and I quickly feel a bit over fizzy!

I love Asti

just brut or extra dry, which has the same sweetness as cava.

To be fair, 'extra dry' has more sugar than 'brut'. Most of the cava I have seen is is labeled as 'brut', while there are many proseccos labeled as 'extra dry' with the sweeter style. This balances out the acid and the effect of the bubbles which make wines seem drier than they might actually be. Hence they are easy to drink.

Most proseccos are usually made using a process that keeps them very fruity in flavour (and the grapes tend to be more intensely fruity as well) and that process is not as expensive as the traditional method for Champagne which is also used for cava and cremants from other parts of France.

Hence Prosecco is less expensive to buy on balance. There are better quality Proseccos of course, you just have to pay more.

In saying all that. Love the drink you are with, in that if you prefer one over the other, don't let anyone tell you your taste is 'wrong'.

DH is a wine enthusiast @Helleofabore, so we don't buy cheap and nasty Prosecco. I find brut too dry and acidic, and prefer extra dry. I'm surprised that people are saying that extra dry is sickly sweet, because it isn't at all, so what are they buying?

We also prefer Cremant. Our Co-op sells a lovely one, but don't always have it in stock.

100% agree. Prosecco was drinkable 10 years ago but it’s mass produced sugary acid inducing shite now.

Asti here too! I've never met anyone else who drinks it (or admits it)

Prosecco gives me a headache but I’m fine with cava.

Aldi dies a nice champagne for around £11

@Iploughthefieldsandscatter

100% agree. Prosecco was drinkable 10 years ago but it’s mass produced sugary acid inducing shite now.

But it isn't. It's like saying all wine is sugary. Some Prosecco is sweet. A lot of it isn't.

Some Prosecco is exquisite. But you have to pay £12 up. But YANBU in saying British sparkling wine is superior. It is.

I don’t disagree with you OP. I do like Prosecco but its popularity means there’s some not-very-nice stuff about, that’s too sickly. It’s a bit like when Chardonnay or Pinot Grigio became popular and after a while there was quite a bit of crap stuff about because manufacturers/producers knew that people would just go for the name.

There’s more of an overlap between champagne and cava in terms of the grapes used, whereas Prosecco is an entirely different grape, so they will taste different. Crémant is very nice too and often nicer than champagne IMO!

YADNBU - but it’s a matter of tast isn’t it. For my taste Prosecco is so so sweet and very sickly. Heck some cavas and champagne can be too.
My taste is becoming even more intolerant of sweet sparkling so eg veuve or Perrier jouet or friex or most codornui are way too sweet.
Love a crisp les mesnil ir vibracion (great cava).
Had an absolute revelation - bought Kylie Minogue Organic Cava (Sainsbury’s). It wasn’t too bad ! Then felt bad as she’s such an interesting talented woman and there I was thinking ‘how naff’. It was good. Good on her. Shame on me !

Apparently Cava is made in the methode champagneoise but Prosecco is not. Therefore Cava is closer to yer proper bubbly. Prosecco is mostly sweet shit unless mixed with something 🔨 (gavel)

Without fail, Prosecco gives me a thumping migraine.

YANBU 😁 Cava all the way. Def superior

I love champagne! Could drink it all day if my liver and bank account allowed, but as a substitute, I honestly do think Cava or English sparkling wine is usually so much nicer than Prosecco!

Yes! You are not alone OP, I really don't like prosecco as it's too sweet.

I'll drink cava and prosecco, but my favourite (in the absence of actual champagne, which doesn't come my way that often) would be Cremant de Loire.

Where is all this sweet prosecco? Are people being given asti instead?
I have just had a look at the fizz in our wine rack. We have a bottle of Champagne (brut), a bottle of Cremant (brut) and a bottle of Prosecco (extra dry - which isn't as dry as brut, but is not in any way sweet).

DH doesn't care much for Prosecco as he describes it as a bit industrial, but he doesn't find it sweet either.

RampantIvy

Some people misinterpret fruitiness as sweetness for sure. I see that happen a lot.

However, some people, such as myself find Extra Dry too sweet (and I mean, too sweet). Particularly if it had an unripe fruit element and the balance flip flops all over the place.

Extra Dry has 12-17 grams of residual sugar per litre where as brut covers from 0-12 grams per litre. Many people can sense the difference, every individual is unique when it comes to ability to pick up different compounds.

Prosecco & Cava - Look for Brut or Extra Brut and Methode Traditionelle/Traditional Method and you’re good