An oenophile at Outback

I knew it! After mentioning that I actually enjoyed a vegetarian meal some weeks ago, I was the subject of some goodnatured needling from a couple of carnivorous friends.

"Are you now part of the evil axis powers of health Nazis? Are you a card-carrying member of the vegetarian Taliban and PETA fundamentalists? Will you soon turn into an anti-smoking crystal worshiper?" they laughed.

Fortunately, I read the same books and knew right away that they weren’t being very original. They were quoting Anthony Bourdain, author of A Cook’s Tour and Kitchen Confidential, who is also a long-time veteran of professional kitchens.

"Well, you’d better not write those labels down and claim they are original, as that would be tantamount to plagiarism," I quickly laughed back.

Certainly, I admire those who have the will power to stick to a vegetarian diet. However, just as the saying goes, "Different strokes for different folks." For me, it is not for lack of trying. After going all-vegetarian and meatless for a time, I was light-headed all day and almost fainted from weakness. The traumatic experience convinced me that an all-vegetable diet is not for everyone.

But where to go for hearty, juicy steaks and other tasty meat dishes? One good choice is Outback, which is billed as "The Beef Authority." With branches in Glorietta 4, Makati; Libis, Quezon City; and Alabang Town Center, the restaurant is accessible to many people.

Starting with the best meat is essential to a tender steak. "It should have the right amount of marbling to keep it flavorful," says Ed De Los Reyes, Outback operating partner in the Philippines. A well-marbled piece of meat has the correct amount of fat interspersed with the lean meat. The degree of marbling determines the grade of the beef, with choice and prime grade beef cuts having more fat interspersed with lean. To further ensure that it is tender, the meat has to be aged properly to break down the connective tissues.

Of course, Outback is also known for its delicious best sellers, like Kookabura wings, popcorn shrimp, North Atlantic salmon, and a pasta dish named Queensland chicken and shrimp. However, what is less known is that Outback currently offers a choice of good quality wines at an affordable P1,400 to P2,700 per bottle. At a recent wine tasting and dinner, I was able to sample some of them.

The Wolf Blass wine selection is from Australia. It is distributed by the Beringer Blass Wine Estates, which was established in 1876. Evan Seah, the amiable Singapore-based regional manager for South East Asia, was on hand to introduce the wine choices available at Outback.

We started with the Wolf Blass Red Label chardonnay, which was straw colored and summery with a hint of fruit. It went well with the herb cream mussels – fresh mussels that were simmered in white wine and garlic, and tossed in a creamy herb sauce. The wine and the mussels were light and flavorful. Both served to whet the appetite.

What quickly followed was Beef Adelaide, tender beef slices served on a bed of grilled onions and green pepper. It was served with a Wolf Blass Red Label shiraz cabernet. The wine was sweetish and fruity. At this point, I retrieved from memory a piece of winemaking trivia I discovered from a visit to a winery in France many years ago: Shiraz is also known as syrah. It is a red wine grape, and the wine made from this particular grape takes a long time to mature. In addition, it has a high tannin content.

Too Good Tenderloin was accompanied by the Yellow Label cabernet sauvignon. The meat was juicy and flavorful, and the wine was getting even better. I told myself that this is not surprising since cabernet sauvignon is sometimes referred to as the premier red wine grape of Bordeaux, France, California, Australia, and many other wine-producing areas. Proud of myself for remembering all of that after so many years, I rewarded myself by getting a refill of the Yellow Label cabernet sauvignon.

"I should have waited and gotten a refill of this instead," was my initial reaction when the Gold Label cabernet sauvignon was poured. The wine was more to my liking because it was more mature. It was served with a juicy Outback’s Prime Minister’s prime rib, Angus prime rib slow roasted and grilled over open flame, which would surely make any carnivore sigh with contentment. I was sorely tempted to get another wine refill, but a quick perusal of the wine list indicated that there was one more wine to sample. I should wait. Perhaps, they were saving the best for last.

I was not mistaken. The Wolf Blass Grey Label cabernet sauvignon, in my opinion, is the best of the lot. The Longreach Lamb, prime Australian lamb chops seasoned with Outback’s blend of spices and herbs and served with cabernet sauce, was my personal favorite, too. The wine was full-bodied and smooth, perfectly complementing the distinct and delicious flavor of lamb. At this point, there were no qualms about a wine glass refill.

"So did you get tipsy," asked a friend after I recounted the experience and urged him to try out the wines on his next visit to Outback. "Of course not," I quickly answered. After all, my sisters and I grew up with a whole caboodle of male cousins. Being the fiercely competitive individuals that we were then, our attitude was that "we couldn’t/wouldn’t/shouldn’t allow them to out-drink us." Besides, after learning that a moderate amount of red wine was actually healthy, as it increased the levels of the cardio-protective HDL (high density lipoproteins) or "good cholesterol," red wine has been our drink of choice for a long time. I was definitely clear-headed when I left Outback. However, as a firm believer that one should not drink and drive, I asked my youngest brothers to pass by for me. The only drawback to this arrangement was that they had the satisfaction of using the line that I usually reserve for them: "You reek of alcohol. Perhaps, you should call it an early night!"