RICHLAND — What wine should you match with Copper River salmon from the icy waters of Alaska? Ask Eric.
How about oysters on the half shell, garlic shrimp or a juicy steak? Ask Eric.
The Eric I'm writing about is Eric Zegzula at Anthony's Restaurant in Richland, who has been the sommelier for five years at this popular establishment.
He was honored earlier this spring by the Washington Wine Commission as Sommelier of the Year. A sommelier -- one of the many wine terms borrowed from the French -- is a fancy way of saying wine steward -- the person who recommends and serves wine at a restaurant.
He was noted by Robin Pollard, executive director of the Washington Wine Commission, as a guy who pursues his job with friendly enthusiasm, an unintimidating style and professionalism.
Most of the state's full-time wine stewards work in the Seattle area. Some can seem intimidating and pretentious, but not Eric, who said he was totally surprised when as a relatively unknown wine steward from Eastern Washington, he was given the top award.
Anyway, I asked him to recommended 10 wines with 10 different foods served at Anthony's. Even if you don't go there to eat, you can get some good ideas from his choices to help you match a favorite food with a memorable wine. The prices I've listed include cost by the glass and bottle.
Crab Cakes and Thurston Wolfe PGV (Pinot Gris-Viognier) ($8.95, $34.50) -- Perfumy apricot and orange blossom aromas and flavors are a perfect complement to the richly textured Dungeness crab cakes resting atop buerre blanc and ginger-plum sauce.
Steamed Mussels and Big Fire Pinot Gris ($7.95, $32) -- Mussels do well with this Oregon off-dry Pinot Gris with its lemon-pear flavors, seashore minerality and touch of sweetness.
Seafood Fettucine and Buried Cane Chardonnay ($6.50, $24.50) -- This made-in-Prosser Chardonnay balances ripe apple, quince and green tea tones in harmony with the melange of shellfish blended into silky-creamy fettucine.
Copper River Salmon and Chateau Ste. Michelle Cold Creek chardonnay ($11.50, $45) -- This oil-rich salmon deserves a monumental wine that's exploding with golden apple, lemon custard and oak spice.
Australian Lobster Tail and Gordon Brothers Family Vineyards Chardonnay ($7.95, $32) -- Anthony's and Gordon Brothers are in partnership on this wine. Citrus zest, pineapple, light pear and toffee complement the lobster.
Scallops and Chateau Ste. Michelle Riesling ($5.95, $24.50) -- Pan-seared scallops with chopped herbs love a juicy, sweet lime and honey-toned Riesling.
Halibut & Chips and Barnard Griffin Fume Blanc ($6.50, $26.50) -- Classic halibut and chips are best friends with a lime and ginger spiced style of Sauvignon Blanc.
Roasted Garlic Prawns and Mercer Estates Sauvignon Blanc ($7.95, $32) -- The oak spice with ripe pear and melon notes stands up to oven-baked prawns.
Chop Chop Salad and Chateau Ste. Michelle Pinot Gris ($6.95, $28.50) -- Bay shrimp, Dungeness crab, grated egg and avocado in homemade basil vinaigrette are nicely balanced by this slightly floral wine.
Char-grilled Top Sirloin and Nelms Road Cabernet Sauvignon ($9.95, $39.50) -- Dried dark cherries, leather and vanilla from this Woodward Canyon property are a memorable match with seasoned top sirloin.
*Bob Woehler has been writing about Pacific Northwest wines since 1978. E-mail him at bwoehler@charter.net or check out his past columns at www.winepressnw.com.
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