Tilth Restaurant

Green Wine?
January 23, 2009, 8:55 am
Filed under: Green Wines, Wine

I wanted to let all of our devoted wine lovers know that I just today achieved my New Year’s resolution to turn our entire glass pour program green. All seventeen of our glass pours are eco-friendly: organically grown, sustainable, biodynamic, salmon safe or live certified. We accomplished this goal without sacrificing any quality and I am a firm believer that the selection is at its peak right now. Please stop in and and grab a quaff.



Wines by the Glass

*NV Mont Marcal Cava, Penedes, Spain ~ 9
*’07Adelsheim, Pinot Noir Rosé, Willamette Valley ~12
*’06 La Biancara di Angiolino Maule, I Masieri, Veneto, Italy ~ 11
*’07 Moulin de Gassac, Guilhem, France ~ 10
*’07 Joseph Drouhin, Macon-Villages, France ~ 9
*’07 Cooper Mountain Vineyards, Chardonnay, Willamette Valley ~ 10
*’07 Anselmann, Gewürztraminer, Kabinett, Germany ~ 11
*’06 McKinley Springs, Chenin Blanc, Horse Heaven Hills ~ 12
*’06 M. Chapoutier, Belleruche, Cote Du Rhone Blanc, France ~ 8
*’05 Joseph Faiveley, Pinot Noir, Bourgogne, France ~12
*’07 Montinore Estate, Pinot Noir, Willamette Valley ~ 13
*NV Sokol Blosser ‘Meditrina’, America ~ 11
*’06 Renzo Castella, Dolcetto di Diano d’Alba, Italy ~ 11
’05 Michele Chiarlo ‘Le Orme’ Barbera d’Asti, Italy ~ 9
*’07 L’Ecuyer de Couronneau, Bourdeaux Superior, France~ 9
*’06 Domaine Pierre Noire, Cuvée Amont, Horse Heaven Hills ~ 14
*’06 Palacios Remondo, La Vendimia, Rioja, Spain ~ 10


Xmas Eve Dinner Wine Pairings
December 20, 2008, 12:46 am
Filed under: Christmas, Holiday, Wine

Dearest Holiday Merry Makers,

I’ve nailed down my wine pairings for our Christmas Eve dinner (4 courses, $95, includes wines) and I wanted to share them with you to get some excitement going. I chose my favorite appellation as a theme and also included two of my all time favorite wines.

The Loire Valley intrigues me because of the way that the noble varietals (sauvignon blanc, chenin blanc, gamay and cabernet franc) of the region pair with food.They are unique and classic and cover a huge range on the flavor spectrum.

I’ve chosen two chenin blancs for the evening, the first of which is the Chidaine Montlouis-sur-Loire Sec Clos du Breuil. This dry-style chenin has hints of sugar and spice that will pair elegantly with the naturally salty spot prawn soup and rabbit rillette providing an excellent contrast. The second chenin: Francois Pinon Vouvray Moelleux Premiere Trie is a 1989 and will show great complexity and have a lingering sweetness that will make for a dessert pairing to be savored.

The second course will be accompanied by a gamay, which is light and has hints of dried strawberries that will bring out the best in the tuna, salmon or gnocchi. For the main course I selected a wine that I may have already introduced to many of you. Pallus Chinon Les Pensees has been on my list before at Tilth and it is far and away one of my favorites. This cabernet franc is absolutely stunning with a deep purple color, a rustic forest note on the nose and velvety palate that shows great depth. I hope to see you all at our Christmas Eve dinner and maybe I’ll turn you on to the Loire Valley as well.



Reserve your table by calling 206-633-0801.

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Wines and Cocktails
November 7, 2008, 2:55 pm
Filed under: Cocktails, What's New, Wine

Dear Tilth Guests,

Fall is in full swing and our menu has turned toward the heartier, warming dishes that you have become accustomed to during the cold, wet months in Seattle. As a result I have flipped the wine list over to better complement the menu. I have bulked up on some Italian reds which I find pair nicely with some of our earthy dishes. One in particular that I am fond of is the Burlotto Nebbiolo from Langhe. It displays a rustic Old World minerality balanced by some subtle dried-fruit notes — an excellent food wine with great value as well. From our friends here in Washington I have started to carry the Northwest Vine Projects Cabernet Franc. Cabernet Franc is one of my favorite red varietals and I think that this wine is quite true to what one would expect for Cab Franc. It also exhibits a bit of Washington terroir. It pairs well with most of our autumn menu because of its high acid and silky tannins.

The wine list isn’t the only thing changing with the seasons. Our cocktail program has shifted more toward warm brown liquors and autumnal fruits. We switched up a classic Tilth cocktail that some of you may be familiar with (The Back Porch) and developed The Back Porch As Well. This cocktail incorporates some of our Asian pears that grow just off our back porch with a sumac simple syrup, a little bit of pear brandy and some lemon juice to balance the sweetness. We float the cocktail with some sparkling rose which makes for a beautiful color and a stinger of a bone warming cocktail. I’ve also whipped up another batch of my housemade falernum. This is a rum infusion that incorporates ginger, clove, lime and toasted almonds. Falernum finds its way into our Salty Poodle which drinks much like a margarita (but way better).

One final note about Tilth that Maria may have mentioned to you already: Our front porch should be enclosed any day now. This will provide a comfortable place for all of you to get a drink while you wait for your table. We also hope that everyone might stop in a bit more frequently to grab a quick glass of wine or cocktail and some of our renowned hors d’oeuvres or maybe some of our new flat bread.

Hope to see you soon!


Adam Chumas
General Manager

New Sips on the Wine List
September 2, 2008, 11:39 am
Filed under: What's New, Wine

Fellow Stained Toothed Wine Lovers:

I know it has been almost a year since I last posted on our blog, I hope none of you were holding your breath. Thankfully, chef Maria keeps the blog fresh.

I’ve made a new addition to our glass pour list this week with the Syncline Subduction White. It is an uncommon blend of viognier and chardonnay, but it has a beautiful softness with some stone fruit characteristics as well as a bright citrus note. I love to pair this wine with most of the dishes on our upcoming September menu as it is very versatile. The best part is that it’s produced biodynamically!

For those of you who have been visiting us on Mondays, you’ll find that there are fun wine pairings to match our four-course fixed-price menu. This is an outlet for me to find fun, unique and affordable wines to treat you to. Last week in particular I featured a great organic pinot noir from Oregon that Montinore Estate produces. It is delicate and has some classic dried fruit and dusty earth characteristics: the perfect light bodied red for any food pairing.

Come check out the new things on the list or one of our Monday dinners soon!



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Homemade Sodas
June 12, 2008, 5:01 pm
Filed under: Beverages, What's New

We make our homemade sodas with seasonal flavors and Fever-Tree club soda (Fever-Tree is from the UK and it has an incredibly clean flavor). We currently offer a rhubarb-lemon balm soda and a sassafras.

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Bourbon Hot Chocolate
February 20, 2008, 2:47 pm
Filed under: Beverages, Recipes

We’ve had a few requests for the recipe for the hot chocolate. Here it is:

1 ½ cups whole milk
2 cardamom pods, roughly chopped
3 ounces Theo dark chocolate
Pinch of salt
1 ounce Woodford Reserve bourbon

Simmer milk and cardamom over medium-low heat for about 20 minutes. Remove cardamom. Whisk in the chocolate an ounce at a time. If the chocolate flavor isn’t intense enough, add more chocolate pieces to taste. Add a pinch of salt to heighten the flavor. Add the bourbon to a mug and top with the hot chocolate. Serve with marshmallows on top.

From Tilth Restaurant


Hot Chocolate!
January 3, 2008, 12:36 pm
Filed under: Beverages, What's New

You may have seen the piece in the Seattle Times this week that shared hot spots for hot chocolate. I’d like to add to that list. Our January menu features a hot chocolate made with Theo chocolate from the Ivory Coast and served with housemade marshmallows. For an extra kick, you can order it with Woodford Reserve bourbon. Those who know me know that I’m a huge bourbon fan. I like how the smoky, caramel notes in the bourbon complement the chocolate. The acidity in the bourbon also balances the richness of the chocolate. It’s a winning combination in my book!

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