Cava or Prosecco, do you have a preference?

[Roy Hersh]

Both are unique and both delicious. Which do you prefer and why?

Here's a fine article on Cava: http://online.wsj.com/article/SB1000142 ... lenews_wsj

[Eric Ifune]

When I lived in Northern Italy, I lived less than a 45 minute drive from Valdobbiadene, the heart of Prosecco production. Consequently, I drank quite a bit of it and would have to vote for it over Cava. Actually, the best ones I had were not commercially available, but were given to me by an Italian physician friend.

[Hannes Erven]

I vote for Cava.

The thing with Prosecco is that the name stands for many different things: it is 1) a variety, 2) a protected region, 3) the name of at least three completely different products: spumante (made like Cava, Champagner, ...), frizzante (the CO2 is added to a "normal" wine under pressure) and table vine from the Prosecco variety.

When you pick a Cava, you can be sure you have a bottle-fermented sparkling wine in there, and even the base supermarket brands (e.g. Freixenet) are very drinkable. I won't say there ain't no good Prosecco, but when having to choose from unknown brands (e.g. in a restaurant or shop) I think you can't be wrong with Cava.
My Cava favourites at the moment are, BTW, the Codorniu Pinot Noir and the Juvé y Camps Vintage.

[Moses Botbol]

Cava without question.