If you’re not a wine buff, you may not be familiar with this culinary rule: Always eat your steaks with red wine.
You might even be sceptical, assuming that this may just be another marketing ploy to get you to spend more.
But, does steak truly taste better with red wine?
Here at Osso Steakhouse Rousehill & Penrith, we’ll veer away your doubts as we share to you what the science has to say about it.
See, what makes steaks and red wines great together is the presence of a protein-binding compound called tannin.
It is found in grape skins and the wood barrels that the wine is stored in.
You can recognise its taste which is a bitter and drying sensation that’s similar to tea or an unripe fruit.
The magic happens the moment the wine mixes with the saliva and makes contact with the fat in your steak.
The tannin binds with the fat and proteins present in the steak.
It enhances the meat’s flavour and cleans your palate from fat.
The wine also becomes less astringent and tastes even fruitier.
Now that we have unlocked the secrets of the magical pairing, we present to you three wines that we have carefully selected from about a hundred in our collection.
But first, it is important to note that although the type of grape used in the wine-making process is one of the major factors affecting its taste, other characteristics also make a difference.
These include climate, altitude, soil composition, oak barrels, time spent in storage and even serving temperature.
For this reason, we will mention which part of Australia your wine came from so you can better understand its distinct aroma and flavour.\
Cabernet Sauvignon is a grape plant that’s a crossbreed between red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant.
This breeding was actually the product of an accident that occurred sometime in the seventeenth century in southwestern France.
Now, this grape is treasured for its durable skin, healthy levels of tannin, and its age-worthiness.
Osso serves Cabernet Sauvignon that is grown from Barrosa Valley.
This wine region has a warm continental climate, allowing it to produce very ripe grapes.
Barossa Valley’s Cabernet Sauvignon has a full-bodied flavour, which is best consumed with a meal, especially grilled and peppery steaks. On its own, however, it can be quiet overwhelming.
Merlot is a red grape plant that has milder tannins and thinner grape skins compared to Cabernet Sauvignon.
Its early beginnings can be traced to the eighteenth century in the Bordeaux region of France.
The Merlot served in Osso are grown in Coonawarra, located at the Limestone Coast zone of South Australia.
This wine region is known for its “terra rosa” soil, which is clayish and red.
It also has a cool climate because of its location by the coast.
Coonawarra’s Merlot is also full-bodied but tends to taste fruitier and smoother.
Shiraz is a dark-coloured grape plant.
It’s a crossbreed between the white grape- Mondeuse Blance and Dureza-a darker-skinned berry.
It is also called Syrahs in France-its country of origin, specifically in Rhone Valley.
Osso’s premium Shiraz wine is produced in McLaren Vale.
It is known worldwide for its top-notch wines and is even included in the Great Wine Capitals in the World.
This region has a Mediterranean climate, with warm and dry summers and rains during fall and winter followed by fresh springs. Snow is rare in this area because it is near the sea.
Its soil is also diverse, varying from fertile red-browns, terra rossa, loamy sands, to yellow and dark coloured clays.
McLaren Vales Shiraz is another full-bodied wine. It is rich and robust, and has highly concentrated blue fruit flavour with a hint of chocolate.
Premium Wines for Premium Steaks
Wondering which steaks pair best with your wine?
Osso Steakhouse Rousehill and Penrith, presents a guide to the ultimate steak and wine dining experience.
The general rule of thumb goes like this: The more fat is in your cut of meat, the more full-bodied you want your wine to be.
This is because you want your wine to be strong enough to handle the fat and clean your palate.
So for cuts that are well-marbled-like Osso’s OP Ribeye Steak, you want to balance it out with a wine that contains high-tannin, like the Cabernet Sauvignon or Shiraz.
For a leaner cut like Osso’s Black Angus New York Strip, a crisp and elegant Merlot would be ideal.
Side dishes with onions and mushrooms go well with more robust wines, whereas sweeter dishes are best paired with fruitier wines.
How you like your steaks cooked also matter when pairing it with your premium wine.
The more cooked or charred it is, the bolder and drier you want your wine to be.
Also, since chargrilled means bitter, an older wine would be better than one that is relatively fresh off the vine.
This New York Style Steakhouse Rousehill and Penrith will give you an amazing carnivorous feast.
From world-class dry-aged (also called lazy-aged) Black Angus Steaks, to the internationally acclaimed Australian Wagyu, Osso clearly aims to serve you only the best.
If you want to learn more about Osso’s amazing dry-aged steaks, click here.
And if you want to know what makes Wagyu beef so popular then you can check out this article by clicking here.
This list only covers the top 3 red wines that we have selected just for you. We have about a hundred different wines in our collection. Don’t forget to ask the wait staff regarding what wine best suits your food.
Osso’s Penrith branch is open from Mondays to Thursdays 12-3 p.m. and 5:30-9:30 p.m., Fri – Saturday: 12-3 p.m., 10:00 p.m.
It is situated in Panthers Penrith Rugby Leagues Club 123 Mulgoa Rd, Penrith NSW 2750.
Call this number for reservations- 02-4720-5588.
On the other hand, Osso’s Steakhouse Rousehill is open from 12:00 – 3:00 p.m. and 5:30-9:00 p.m. on Mondays through Thursdays, Fridays – Saturdays: 12:00 – 3:00 p.m. and 5:30-10:00 p.m., and Sundays: 12:00 – 3:00 p.m. and 5:30 – 9:00 in the evening.
It is located at 10-14 Market Lane Rouse Hill NSW 2155 near Rousehill Town Centre.
Book a reservation now and call 02-8809-403.