Counting on naturally fine wines

 Wine connoisseurs will have the chance to sample wines from one of Australia's well-known regions complemented with a carefully paired dinner on October 30 at Aria, at the China World Hotel.

Watson's Wines presents a wine dinner featuring whites and reds from Clairault. It's a winery in Margaret River, in southwestern Australia. The region's climate and terrain is very similar to Bordeaux, making it an idea place to produce fine wines.

Clairault is less than four kilometers from the Indian Ocean, and 120 meters above sea level, getting an average of 300 days of sunshine a year. The winery was named after French mathematician Alexis Clairault (1713-1765), who, among his accomplishments, calculated the point in the orbit of Haley's Comet closest to the sun.

And the winery has added to its strengths its determination to use Environmentally Responsible Agriculture (ERA). This means Clairault uses as few chemicals as possible in the production of grapes to ensure the fruit produces its natural sweetness.

Heading the operation is winemaker Will Shields who has been with Clairault for about five years. And in that time he has ensured quality control of the wines produced.

Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Semillion are the dominant varietals at this winery. The proof of that was in 2004, Clairault's Reserve Cabernet and Cabernet Sauvignon won gold at the London International Wine Challenge.

The following year, the Estate Cabernet Sauvignon 2002 was awarded one of the Top 100 Wines of 2005 at the Sydney International Wine Show; the Clairault Chardonnay 2004 won Best in Class at the 2005 International Wine and Spirit Competition in London.

Thursday's wine dinner will feature a selection of wines from Clairault, ranging from Semillion Sauvignon Blanc 2007, Cabernet Merlot 2003 and 2004, as well as Clairault Estate Cabernet Sauvignon 2005 and 1999.

For example, the Clairault Estate Cabernet Merlot 2003 is a blend of 78 percent Cabernet Sauvignon and 22 percent Merlot to create a deep red color and hints of cherry, dark berries and oak. After the wine breathes more, hints of lavender, sage and cocoa are picked up.

The Estate Cabernet Sauvignon 2005 is a deep vibrant red wine featuring a blend of 90 percent Cabernet Sauvignon, 6 percent Merlot, 3 percent Petite Verdot, and 1 percent Cabernet Franc. It conjures an aroma of blackcurrants, cherries, and hazelnut. And being a relatively young wine, it will hold up for years to come.

And the chosen wines will hold up nicely to Aria chef Tim Taylor's culinary creations, which include several variations of white rock veal, as well as Australian hard cheese and a dessert of toffeed apple with lemon marscapone.

Wine lovers will no doubt enjoy the natural flavors of Clairault wines – a taste of Australia straight from the bottle.