Michael’s is almost hidden on Simcoe, given away only by the magical blue light softly emanating from a doors adorned with an emblem. Down a few stairs and the room opens to a gorgeous long sexy bar. Tonight iYellow wine club invites winemaker Pierre Casenave to shows off the fruits of his labour with five carefully selected champagnes. Chef Boris Babic has selected a few dishes from his menu to pair with the bubbly delights.
A Scampi cake sets itself apart with a colourful corn and avocado salsa making it ideal for Brut Yellow Label. This wine is delicate, small bubbles balanced by a light vanilla and pear. Next butternut squash and plump gnocchi is another highlight, elevated by a sweet, saucy pheasant ragu; pairs nicely with Veuve Clicquot Vintage 2004. The wine has brilliant gold colour, aromas of fresh fruit, and later on, notes of hazelnut and fresh butter. A luminous Veuve Clicquot Rose tastes of strawberry and cherry and is a perfect to sip on its own.
The full textured long finish of Vintage Veuve Clicquot Rose 2004 makes it ideal for the next courses. Grainy warm polenta serves as a fluffy bed for rich lamb and beef sausages. And platter of beef tenderloin joins a buttery bone-in dry aged rib steak and an assortment of sides. Cool spinach and blackened Brussels sprouts crunch with comfort, however, a fava bean mash and slightly overcooked mushroom risotto are in need of seasoning. The Veuve Clicquot Demi-Sec is ideal for desserts. The wine has aromas of candied fruits and a hint of praline; the right way to end an evening.