Cava vs Prosecco: Budget, Taste, and Food Pairings Explained
Unsure whether to choose Cava or Prosecco? This guide breaks down the key differences in taste, price, and food pairings to help you pick the perfect bubbly for any occasion.
11 minutes

You’re standing in the wine aisle. The mission: pick up a bottle of bubbly. It’s for a celebration, a casual Friday night, or maybe a weekend brunch. Your eyes scan the shelves, passing the fancy, expensive Champagnes. Then you see them: Cava and Prosecco.
They both look festive. They both have bubbles. And they’re both way friendlier on your wallet than their French cousin. But what’s the actual difference? You’re not alone in asking this. It’s one of the most common questions in the world of wine. You just want to know which one to grab to make sure you get the taste you’re looking for.
That’s exactly what we’re going to clear up today. Forget the complicated jargon and the snobby wine-speak. We’re going to break down Cava vs. Prosecco in a simple way. By the end of this guide, you’ll be able to walk into any store and choose the perfect bottle for your taste, your budget, and your meal.

What in the World is Cava?
Let’s start with Cava, the pride of Spain.
Imagine you love the idea of Champagne—the complexity, the fine bubbles, the toasty flavor—but you don’t love the price tag. Cava is your new best friend.
Where It Comes From: Cava is a Spanish sparkling wine. While it can be made in a few places in Spain, about 95% of it comes from the Penedès region in Catalonia, just outside of Barcelona. Think sunny Mediterranean vibes.
How It’s Made (This is the Important Part!): Cava is made using the “Método Tradicional,” or the Traditional Method. This is the exact same method used to make Champagne.
Here’s what that means in simple terms: the wine goes through a second fermentation inside the bottle. Winemakers add a little yeast and sugar to the still wine, cap the bottle, and let it sit. The yeast eats the sugar and creates carbon dioxide, which has nowhere to go, so it dissolves into the wine, creating those fine, elegant bubbles.
This process takes time and effort. The wine also rests on the dead yeast cells (called lees) for months, or even years. This might sound a bit gross, but it’s the secret sauce! This is what gives Cava its signature flavors—notes of toasted bread, almonds, and a creamy texture. It’s a high-effort wine that often comes with a low-effort price.
What Grapes Are Used? Cava is typically a blend of three native Spanish grapes:
- Macabeo: Gives it a light, floral, and slightly bitter note (in a good way, like grapefruit peel).
- Xarel·lo (sha-rel-oh): This is the powerhouse. It brings the acidity and a unique earthy or rubbery aroma that makes Cava, Cava.
- Parellada (pa-re-yada): Adds the lovely citrus and green apple notes.
Sometimes, you’ll find Cava made with Chardonnay or Pinot Noir, the same grapes used in Champagne.
So, What Does Cava Taste Like? Because it’s made like Champagne, it tastes a bit like it too. But it’s not a copycat; it has its own personality.
Expect a Cava to be:
- Dry and high in acidity. It’s zesty and refreshing.
- Citrus-forward. Think lemon, lime, and tart green apple.
- Toasty and complex. Thanks to the traditional method, you’ll get those savory notes of brioche, almond, or hazelnut.
- Fine, persistent bubbles. The bubbles are typically smaller and last longer in your glass.
Cava is the more savory, complex, and earthy of the two. It’s a food-friendly wine that can stand up to a variety of dishes.
Okay, So What About Prosecco?
Now, let’s travel from Spain to Italy to meet Prosecco, the life of the party.
If Cava is the sophisticated, thoughtful friend, Prosecco is the fun, bubbly, and easy-going one. It’s less about complexity and more about pure, simple, fruity joy.
Where It Comes From: Prosecco comes from Northeast Italy, specifically the Veneto and Friuli regions. The very best Prosecco comes from the hills between the towns of Conegliano and Valdobbiadene, which is a UNESCO World Heritage site.
How It’s Made (A Totally Different Approach): Prosecco is made using the Charmat Method, also known as the Tank Method. This is the biggest difference between it and Cava.
Instead of the second fermentation happening in individual bottles, it happens in a huge, pressurized stainless steel tank. The still wine, yeast, and sugar are all added to the tank, which is then sealed. The yeast does its thing, creating bubbles on a massive scale.
This method is much faster, cheaper, and more efficient than the traditional method. It’s designed to preserve the fresh, fruity, and floral character of the grape. The wine doesn’t spend time on the lees, so you don’t get those toasty, bready flavors like you do in Cava. It’s all about capturing the pure essence of the fruit.
What Grapes Are Used? Prosecco is made almost entirely from one grape:
- Glera: This is a very aromatic grape. It’s responsible for all those wonderful fruity and floral notes that make Prosecco so popular. By law, Prosecco must be at least 85% Glera.
So, What Does Prosecco Taste Like? Because of the tank method and the Glera grape, Prosecco has a completely different flavor profile from Cava.
Expect a Prosecco to be:
- Fruity and aromatic. This is its calling card. Think green apple, honeydew melon, pear, and honeysuckle.
- Slightly sweeter. Even a “Brut” (dry) Prosecco can taste fruitier and a touch sweeter than a Brut Cava.
- Floral. You’ll often get notes of white flowers, like acacia.
- Light, frothy bubbles. The bubbles in Prosecco are typically larger and less persistent. They are lively and fun, but they fade faster.
Prosecco is the more straightforward, fruity, and light-hearted of the two. It’s an amazing aperitif and a fantastic base for cocktails.
Head-to-Head: Cava vs. Prosecco at a Glance
Let’s put them side-by-side to make it super clear.
Feature | Cava | Prosecco |
---|---|---|
Country | Spain | Italy |
Main Grapes | Macabeo, Xarel·lo, Parellada | Glera |
How It's Made | Traditional Method (in the bottle) | Tank Method (in a big tank) |
Taste Profile | Savory, toasty, citrusy, nutty | Fruity, floral, light, fresh |
Primary Flavors | Lemon, green apple, brioche, almond | Green apple, pear, melon, honeysuckle |
Bubbles | Fine, elegant, long-lasting | Light, frothy, lively |
Acidity | High | Medium-High |
Price | Very affordable, great value | Very affordable, great value |
Let's Talk Sweetness (This Can Be Tricky!)
You'll see words like "Brut" or "Extra Dry" on the labels. Here's a quick guide, because it's not always what it seems.
- Brut: This is the most common style for both. It means the wine is dry. A Cava Brut will usually taste drier than a Prosecco Brut because of its higher acidity and lack of fruity sweetness.
- Extra Dry: Here’s the confusing part! Extra Dry is actually sweeter than Brut. This is especially true for Prosecco, where an Extra Dry bottle will have noticeable fruity sweetness. It’s perfect for people who don’t like their wines bone-dry.
- Dry (or Secco): Sweeter still.
- Demi-Sec: This is a sweet dessert-style wine.
Rule of Thumb: If you want a truly dry sparkling wine, go for Brut. If you like a little touch of sweetness, Extra Dry Prosecco is a great bet.
Food Pairings: What to Eat with Your Bubbly
This is where the differences really shine. Choosing the right food can make your bubbly experience so much better.
Pairing with Cava
Cava’s high acidity and savory, toasty notes make it a powerhouse for food pairing. It cleanses the palate beautifully.
Think Spanish Tapas: This is a no-brainer. Cava is perfect with salty, savory Spanish bites.
- Salty Marcona almonds
- Manchego cheese
- Jamón Serrano
- Fried calamari or croquettes
- Anything with garlic and olive oil
Beyond Tapas:
- Fried Foods: Cava is amazing with fried chicken or even just a bowl of potato chips. The acidity cuts right through the fat.
- Rich Seafood: Try it with grilled salmon, shrimp scampi, or paella.
- Roasted Vegetables: The earthy notes in Cava pair well with roasted root vegetables or mushrooms.

Pairing with Prosecco
Prosecco’s fruity, floral, and often slightly sweet character makes it a fantastic aperitif or a partner for lighter dishes.
Think Italian Aperitivo: Prosecco is the star of the Italian pre-dinner ritual.
- Prosciutto and Melon: The classic sweet and salty combination is a match made in heaven.
- Fresh Cheeses: Mozzarella, burrata, or ricotta.
- Fruit: Fresh berries, grapes, and figs.
Beyond Aperitivo:
- Spicy Food: The slight sweetness of an Extra Dry Prosecco can be a wonderful balance for spicy Asian or Latin American dishes.
- Salads: Especially salads with fruit and a light vinaigrette.
- Brunch: It's the go-to for Mimosas and Bellinis for a reason! Its fruity profile blends perfectly.

The Final Verdict: Which One Should You Buy?
There’s no "better" wine here—only what's better for you in a particular moment. So, let’s make this super simple.
Choose Cava if:
- You enjoy the taste of Champagne but not the price.
- You prefer your wines dry, zesty, and savory.
- You like flavors of lemon, toast, and nuts.
- You’re pairing it with a meal, especially salty or fried foods.
Choose Prosecco if:
- You love light, fruity, and easy-drinking wines.
- You prefer a touch of sweetness in your bubbly.
- You like flavors of green apple, pear, and flowers.
- You’re enjoying it on its own, as a pre-dinner drink, or in a cocktail like an Aperol Spritz or Mimosa.
Take Your Bubbly Adventure to the Next Level
The best way to truly understand the difference between Cava and Prosecco is to try them side-by-side. Grab a bottle of each (a Brut Cava and an Extra Dry Prosecco is a great start) and pour a little of both. See if you can pick out the "toasty" notes in the Cava or the "fruity" notes in the Prosecco.
This is where having a wine journal comes in handy, but who wants to carry a notebook around?
That’s why we created Vinoh. It’s a wine journal app that lets you document your entire wine journey right from your phone. When you try that Cava, you can scan the label, and Vinoh will pull up all the details. You can log your own tasting notes—did you taste lemon or almond? Was it crisp or creamy?

The more you log, the more our AI assistant, Soma, learns your palate. Soma can then give you personalized recommendations for your next bottle. You can even ask it questions like, "I'm having fried chicken tonight, should I get a Cava or something else?"
Exploring wine shouldn't be intimidating. It should be an adventure. Both Cava and Prosecco offer incredible value and a whole world of flavor. Now you have the knowledge to pick the right one for you.
So go ahead, grab a bottle (or two!), pop that cork, and start your journey.
Ready to turn every pour into an adventure? Download Vinoh from the App Store and start your personal wine journal today.