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

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.

I can literally watch what sweet wines do to my blood sugar in real time on a graph on my phone, as I wear a continuous glucose monitor.

Prosecco is a pain in the arse for this, as are a lot of rose wines.

Methode Traditionelle/Traditional Method simply refers to having the second ferment (to produce and capture the bubbles) in the bottle. This is used for all Champagne and Cava and for many other Sparkling wines including the Cremants. Prosecco is usually made in a stainless steel tank.

(If you are interested in an Italian fizz that is made in the style of Champagne, there are the sparkling wines of Franciacorta.)

But yes, Extra Brut is drier than Brut. And ‘zero dosage’ or ‘brut nature’ wines are dry without added sugar either.

It is very easy to get confused by the labelling terms. Particularly if it is not printed in large enough text on the bottle or is hard to read in low light.