Champagne Maurice Grumier

How to read a Champagne label ?
Written in small print at the bottom of the label, you will see details of the origin and the elaborator of the bottle.
R.M. – Récoltant Manipulant	This person makes his champagne himself. He cultivates his vines and oversees every single step in the cellars, until the wine is fit for you. This is what we do at Champagne Maurice GRUMIER
R.C. – Récoltant Coopérateur	This wine-grower uses the services of a coopérative. The coopérative does the pressing, the wine-making, the bottling, the champagnization. The grower just puts on his own label before selling.
N.M. – Négociant Manipulant	This applies to all the big brands of Champagne. These firms very often possess vineyards, but have to complete their supply by buying grapes or wine from winegrowers.

Recipes
Le gâteau au Champagne 4 eggs 2 glasses of sugar 3 glasses of flour 1 glass of oil 1 glass of champagne 1 packet of yeast 1 packet of vanilla flavoured sugar	Separate the yolks and the whites. Add the yolks to 2 glasses of sugar. Whisk to obtain a frothy white mixture. Add the oil and the champagne. Mix a little more before adding the flour and yeast. Mix well. Beat the egg-whites until firm and then mix them gently into the dough. Bake for 1 hour at Mark 6.
Chicken sauté with champagne 1 poulet 50g butter 5 shallots 2 spoonfuls of flour ½ bottle of champagne 250g of mushrooms Salt, pepper	Cut the chicken into chunks and blanche it with butter in a pressure cooker. Add the chopped shallots, sprinkle it all with flour and let it become a little ’blond’. Add salt, pepper and the ½ bottle of champagne. Stir well, cover and leave to cook an hour. Clean and finely slice the mushrooms. Toss them constantly while they cook in a knob of butter. Add them to the pressure cooker 10 minutes before the end of cooking. Serve on a hot dish.
Filets of sole in champagne sauce Serves 6 : 18 filets of sole 3 shallots 150g of mushrooms 1 leek 2 spoonfuls butter 1 glassful of champagne 2 soupspoonfuls of fish flavouring (fumet de poisson) 4 spoonfuls of fresh cream Salt, pepper Court bouillon Chopped chives	Season the filets of sole, roll them up individually and put a tooth-pick through each one. Put them aside on a buttered baking tray. Put the butter in a saucepan over a slow fire, add the chopped shallots, the finely-chopped leek and chopped mushrooms. Mix and leave to ’sweat’ for 10 mn. Add 1 glass of champagne, 1 glass of water. Raise the temperature to medium. Add the fresh cream, salt, papper and mix. Lower the heat and allow to reduce 7 mn. Pour the hot court-bouillon over the filets of sole and cover with buttered aluminium foil. Bake for about 6 mn (Th 7 –210°). Lay the drained filets on a dish, coat with the sieved sauce and sprinkle with chives.

Champagne-bottle formats
The Nabuchodonosor	15 l (20 bottles)
The Balthazar	12 l (16 bottles)
The Salmanazar	9 l (12 bottles)
The Mathusalem	6 l (8 bottles)
The Réhoboam	4,5 l (6 bottles)
The Jéroboam	3 l (4 bottles)
The Magnum	1,5 l (2 bottles)
The Bottle	75 cl
The Half-Bottle	37,5 cl
The Quart	20 cl