Wine: the new wave of prosecco — theguardian.com

The reason prosecco now outsells champagne is that it's a lot cheaper, but I think it's also more to many people's taste. Unlike champagne, prosecco is fermented in a tank rather than in the bottle, and is released within a few months, which generally makes it light and fresh, rather than complex and toasty. It's also sweeter than most champagne (though, confusingly, sweeter styles are called "extra-dry") and lighter in alcohol, which means it's better for fruit-based cocktails such as bellinis.

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