Extra Dry Isn't Driest
Extra Dry is slightly sweeter than Brut. Choose Brut or Extra Brut for the driest bubbles.
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Wine Comparisons
Both are affordable bubbles you can pour without a second thought. But Italy's Prosecco and Spain's Cava are made differently, taste different, and shine at different moments.
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Prosecco and Cava both start as still white wine, then get a second fermentation that traps carbon dioxide as bubbles. Where that second fermentation happens is the key. Prosecco uses the tank method, also called the Charmat or Martinotti method. Wine and yeast go into a large pressurized steel tank, ferment for a short time, and are bottled under pressure. That keeps the wine fresh, fruity, and aromatic. Cava uses the traditional method, the same process as Champagne. Each bottle gets its own dose of yeast and sugar, ferments, and then rests on the spent yeast, called lees, for at least nine months. Time on the lees adds bready, nutty flavors and finer, more persistent bubbles. Our how wine is made guide explains fermentation in more detail.
Prosecco is all about fruit and flowers. Expect green apple, pear, white peach, honeydew, and honeysuckle, with a light body and soft, frothy bubbles. Alcohol is usually around 11 percent, so it feels easygoing. Cava is drier in feel and more savory. Look for lemon, lime, quince, and green apple, plus almond, toast, and a slight earthy or herbal note from its native grapes. Its bubbles are finer and firmer, and its acidity feels sharper. Older Cava Reserva and Gran Reserva add more toast and nuttiness from longer aging. Sweetness labels apply to both but are confusing: Brut is dry, while Extra Dry is actually a little sweeter than Brut. Much Prosecco is sold as Extra Dry, which partly explains why it tastes fruitier and softer. Most Cava is Brut or drier.
Prosecco is made mainly from the Glera grape in the Veneto and Friuli-Venezia Giulia regions of northeast Italy. Basic bottles are labeled Prosecco DOC. The top tier is Prosecco Superiore DOCG from the steep hills of Conegliano Valdobbiadene and nearby Asolo, which offers more aroma and finesse. Cava can legally be made in several parts of Spain, but most comes from the Penedès area of Catalonia, near Barcelona. The traditional grapes are Macabeo, which gives freshness and citrus; Xarel·lo, which adds body and earthy depth; and Parellada, which adds floral delicacy. Chardonnay and Pinot Noir are also permitted, and rosé Cava often uses Garnacha or Trepat. The aging labels tell you how long it rested on lees: standard Cava at least 9 months, Reserva at least 18, and Gran Reserva at least 30.
Prosecco’s fruitiness and gentle sweetness make it a natural aperitivo. Serve it with prosciutto and melon, light appetizers, fried calamari, or mildly spicy Asian dishes, where a touch of sweetness cools the heat. It is also the classic base for a Bellini or an Aperol Spritz and a favorite for mimosas at brunch. Cava’s drier, toastier profile holds up to more food. It is a superb match for salty and fried things: potato chips, croquetas, fried chicken, and Spanish tapas such as jamón and Manchego. In Spain it is often poured with seafood paella, and its crisp acidity cuts through creamy cheeses and egg dishes. If your menu is rich or savory, lean Cava; if it is light, fruity, or sweet-and-spicy, lean Prosecco.
Both are among the best-value sparkling wines you can buy, and many good bottles cost $10 to $20. Prosecco is cheaper to make because the tank method is fast, so it is ideal when you need a lot of bubbles for a party or cocktails. Cava is the bargain secret for people who love Champagne’s style. Because it uses the same bottle-fermented method, a well-made Cava Brut or Reserva can show some of Champagne’s toast and fine bubbles at a fraction of the price. Spending a little more pays off in each category: Prosecco Superiore DOCG from Conegliano Valdobbiadene is more aromatic and refined than basic DOC, and Cava Gran Reserva offers real depth. For the head-to-head with Champagne, see Champagne vs Prosecco and Cava vs Champagne.
Choose Prosecco for cocktails, mimosas, spritzes, casual toasts, and anyone who prefers a softer, fruitier wine. It is light, cheerful, and easy to love, and it is best drunk young and fresh, ideally within a year or two of purchase. Choose Cava when you want something drier and more serious, when you are serving a meal with savory or fried dishes, or when you want Champagne-like character on a budget. Cava Reserva and Gran Reserva can even take a few years of cellaring. Serve both well chilled, around 40 to 45°F, in a tulip-shaped glass that keeps bubbles lively while letting aromas collect. For a fun tasting, pour a Prosecco Brut and a Cava Brut side by side; the fruit-forward softness of one and the crisp, toasty snap of the other will be obvious.
| Attribute | Prosecco | Cava |
|---|---|---|
| Country and region | Veneto and Friuli, northeast Italy | Mostly Penedès, Catalonia, Spain |
| Main grapes | Glera | Macabeo, Xarel·lo, Parellada |
| Production method | Tank (Charmat) method | Traditional method, second fermentation in bottle |
| Flavor | Green apple, pear, honeysuckle, soft fruit | Lemon, quince, almond, toast |
| Bubbles and sweetness | Frothy, softer; often Extra Dry (off-dry) | Fine, firm bubbles; usually Brut (dry) |
| Best for | Cocktails, spritzes, brunch, aperitivo | Tapas, fried food, paella, budget Champagne swap |
Extra Dry is slightly sweeter than Brut. Choose Brut or Extra Brut for the driest bubbles.
Prosecco's fresh fruit fades with time, so buy it to open soon rather than to cellar.
Cava Reserva spends at least 18 months on lees, adding toasty depth for a few dollars more.
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Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizUsually no. Most Cava is labeled Brut or drier, while a lot of Prosecco is sold as Extra Dry, which is slightly sweet. Prosecco's ripe, fruity aromas also make it seem sweeter than Cava's crisp citrus and toast.
Because of how the bubbles form. Cava gets its second fermentation in the bottle and rests on spent yeast for at least nine months, which adds bread and nut notes. Prosecco is fermented in big tanks and bottled young, so it keeps fresh pear and apple flavors instead.
Either works well. Prosecco's fruitiness blends smoothly with orange juice, while a dry Cava Brut makes a crisper, less sweet mimosa. Since juice masks subtle flavors, choose an inexpensive bottle of either one.
Prosecco is best fresh, within a year or two. Basic Cava is also made for early drinking, but Cava Reserva and Gran Reserva, which spend longer on lees, can develop nicely for a few more years.
Mostly, yes. Prosecco must be at least 85 percent Glera, sometimes with small amounts of other grapes. Cava is typically a blend of Macabeo, Xarel-lo, and Parellada, and some versions add Chardonnay. That blend gives Cava its drier, more savory, citrus-and-almond character.
No. Champagne comes only from the Champagne region of France and is bottle-fermented. Prosecco comes from northeast Italy, is made mainly from Glera, and gets its bubbles in tanks, giving a fruitier, lighter style.
