Spain · Fermentation craft; Wine making; Navarrese heritage
Elaboración de Vino de Garnacha Navarra
The making of red wine from Garnacha Tinta in Navarre — the Iberian grape variety that originated in Aragon-Navarre and now produces the most planted red wine grape in the world. The Navarrese Garnacha tradition is the origin of the global Garnacha/Grenache tradition, and the artisan bodegas of the Ribera Navarra (the southern Navarre zone) maintain the most traditional expression of the variety. The clarete navarro — a light red wine made by brief maceration, the Navarrese answer to rosé — is the most distinctive Navarrese wine style.
Risk level: Stable · Not listed; DO Navarra; Garnacha origin claim under geographical indication review
The kiln-firing of local limestone into artisanal lime in Morón de la Frontera, Seville, historically produced in kilns fueled with olive-tree branches and brambles, mixed with sand and water to form argamasa mortar, and prized above all…
The making of txakoli — the Basque low-alcohol; high-acid; slightly sparkling white wine made from Hondarrabi Zuri (white) and Hondarrabi Beltza (red) grapes grown on steep coastal terraces.
The building of the llaüt — the traditional Ibizan and Formentera fishing and transport boat with a distinctive lateen sail rig.
The building of traditional wooden boats in the Basque Country — from the trainera (the traditional Basque rowing regatta boat, built from American oak using a specific longitudinal planking sequence) to the goleta (the Basque schooner…
The construction of traditional Canarian buildings from volcanic stone (basalt and toba — the soft volcanic tuff of the Canary Islands) — a building tradition that uses the specific thermal and structural properties of the two Canarian…
The making of Idiazábal — the smoked or unsmoked pressed sheep's milk cheese of the Basque Country and Navarre, made exclusively from the milk of Latxa and Carranzana ewes (Basque sheep breeds).
The Turkish rakı distilling tradition — the production of the national Turkish spirit from twice-distilled grape or fig spirit with the addition of anise, whose characteristic transformation from clear to white when water is added (the…
The preparation of ceebu jën, Senegal's national dish, originating among the fishing communities of Saint-Louis island.
The Turkish coffee preparation tradition — the brewing of finely ground coffee in a cezve (small copper or brass pot) over heat to produce the characteristic unfiltered Turkish coffee with its specific dense foam (köpük or kaymak) that is…
The Anatolian tarhana tradition — the preparation of the dried fermented wheat and vegetable soup base that is among the most ancient Anatolian food preservation techniques, combining wheat, yoghurt, and seasonal vegetables into a…
The Turkish lavaş (lavash) flatbread tradition — the production of the ultra-thin, large-format unleavened flatbread baked on the sac (convex iron griddle) or in the tandır (clay oven) that is the fundamental bread of the Turkish Anatolian…
The Turkish simit making tradition — the production of the circular sesame-crusted bread ring that is the most universally consumed Turkish street food, whose specific combination of pekmez (grape molasses) dipping before sesame coating…