Champagne: Combination of Pinot Noir (for body, structure, aroma, and complexity), Pinot Meunier (for fruitiness and floral aromas), and Chardonnay (for freshness and elegance).
Prosecco: At least 85% Glera, a light-bodied, fragrant, and floral grape native to Veneto.
Cava: Commonly a blend of three Spanish grapes: Macabeu (for sweetness, lemony flavor, and floral perfume), Xarello (for body and structure, floral aromas, and notes of pear and melon), and Parellada (for subtlety, freshness, acidity, and more citrus notes). Non-native grapes such as Chardonnay, Pinot Noir, and Subirat are increasingly used.
FIZZ FACT: Prosecco’s Sophisticated Siblings. There are a number of excellent sparkling Italian wine varietals made using the Traditional Method that have more in common with Champagne than Prosecco. Champagne lovers might be surprised by Alta Langa from Piedmont, Murgo Brut from Sicily, or Franciacorta from the eponymous wine region northeast of Milan.