The Ningxia wine region lies on the eastern foothills of the Helan Mountains, between the Yellow River and the mountain range, within the Ningxia Hui Autonomous Region in north-west China. It sits between the 37th and 39th parallels north, at an altitude of roughly 1,100 to 1,200 metres. The recognised zone spans the cities of Yinchuan, Shizuishan, Wuzhong and Zhongwei and now counts several tens of thousands of hectares under vine, making it one of China's largest contiguous wine-growing areas. The soils, formed by the alluvial fan of the mountains meeting the Yellow River plain, are gravelly, sandy and calcareous, with good drainage. The climate is continental and arid, with close to 3,000 hours of sunshine a year, rainfall below 200 millimetres and pronounced swings between day and night temperatures. Winters are severe enough that vines must be buried every year to protect them from frost. Cabernet Sauvignon, Marselan and Chardonnay are the main varieties grown, alongside Merlot.
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Ningxia produces predominantly red wines built around Cabernet Sauvignon, on its own or blended with Merlot or Marselan. Colour ranges from deep garnet to intense purple. The nose shows ripe dark fruit, blackcurrant, blackberry and black cherry, alongside spice, liquorice and, on barrel-aged cuvees, toasted oak and coffee notes. On the palate these are structured wines with firm tannins and lively acidity, a result of the vineyard's wide diurnal temperature swings, giving them genuine ageing potential. A smaller volume of Chardonnay-based white wine offers taut, citrus- and orchard-fruit-driven styles. Ningxia reds pair well with grilled or braised red meats, spiced lamb and matured cheeses; the whites suit sauced fish, shellfish and spicier Chinese cuisine.
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