Chianina ( Florentine ox): “Bullish, robust, adaptable.”
2IIHULQJ ILQH 7XVcaQ IaUH VLQcH 1981, WKLV KRVSLWaEOH UHVWaXUaQW LV RwQHG Ey RQH RI WKH country’s culinary giants. Umberto Menghi almost single- handedly introduced Canada to aXWKHQWLc , WaOLaQ cXLVLQH aIWHU LPPLJUaWLQJ KHUH LQ WKH OaWH VLxWLHV. BXW PXcK OLNH WKH WRwHULQJ cRw WKaW 0HQJKL cKRVH aV a PHWaSKRU, , O CaPLQHWWR KaV proven highly adaptable. “We’ve had to change over the years,” Menghi says of Il Caminetto. The cellar, no longer dominated by Italian reds, reflects the tastes of Whistler’s international clientele. $ ORQJVLGH WKH GLYHUVH $ UJHQWLQHaQ, CKLOHaQ, $ XVWUaOLaQ, * HUPaQ aQG ) UHQcK VHOHcWLRQV, yRX’OO ILQG SOHQWy RI CaQaGLaQ wLQHV ( IURP B. C. aQG 2QWaULR) WR SOHaVH cXULRXV YLVLWRUV.
Pairing: Foxtrot Chardonnay 2010 with Lobster Tagliatelle
7KLV ERXWLTXH wLQHUy IURP B. C.’ V 2NaQaJaQ VaOOHy SURGXcHV only two wines: Pinot Noir and Chardonnay. The latter is a BXUJXQGy- VWyOH wKLWH WKaW VSHQGV VHYHQ PRQWKV RQ ) UHQcK oak to create a great summer wine that’s surprisingly lemony, smooth and crisp. It pairs well with Il Caminetto’s signature seafood pasta dish, enhancing the light sauce’s green fennel notes while standing up to a light sprinkling RI 3aUPHVaQ. “DRQ’W EHOLHYH HYHUyWKLQJ yRX’YH KHaUG aERXW cheese and seafood not pairing together,” says General Manager Michael Graeme. “A little dusting adds depth.” A little more, please.
604- 932- 4442, umberto. com