Switzerland · Fermentation craft; Viticulture; Neuchâtel heritage
Œil de Perdrix — Viticulture Neuchâteloise
The making of Oeil de Perdrix (partridge eye) — the distinctively delicate pale salmon-pink rosé wine produced exclusively from Pinot Noir in Canton Neuchâtel, whose specific color standard (the barely perceptible salmon hint that gives the wine its name) is one of the most precisely defined color targets in European wine making. The Neuchâtelois vigneron reads the correct color extraction through a glass-and-white-background assessment calibrated to the specific partridge-eye salmon standard that distinguishes authentic Oeil de Perdrix from both conventional rosé (too deep) and white wine (too pale).
Risk level: Stable · Not listed
The making of Larven (masks) for the Basel Fasnacht — the three-day pre-Lenten carnival that is the largest carnival in Switzerland (UNESCO ICH 2017) and unique in being celebrated after Ash Wednesday rather than before it, and in being…
The making of Swiss milk chocolate through the conching process — the technique invented by Rodolphe Lindt in Geneva in 1879 when he discovered that extended mechanical agitation of chocolate mass produces the characteristic smooth,…
The making of the Trychel (Swiss cowbell) — the hand-hammered sheet-steel cowbell that is a distinctly different tradition from cast bronze church bells, using forged and welded steel sheet rather than casting.
The wood carving tradition of Brienz — the village on the shore of Lake Brienz in the Bernese Oberland that is the most significant Alpine wood carving center in Europe, whose Schnitzschule Brienz (established 1884) trained generations of…
The making of the Alphorn — the wooden natural horn of the Swiss Alps, typically 3–4 meters long, made from a single curved spruce log that is split, hollowed, rejoined, and shaped into the characteristic curved tube.
The embroidery tradition of St. Gallen — the most significant luxury embroidery production center in the world, whose Schifflistickerei (shuttle embroidery machine) and hand embroidery traditions have supplied haute couture houses (Chanel,…
The Szeged paprika processing tradition — the production of the distinctive Hungarian ground paprika from the specific Capsicum annuum varieties grown in the Szeged and Kalocsa microclimate zones, whose specific drying, fermenting, and…
The Chimay Trappist cheese making tradition at the Abbaye Notre-Dame de Scourmont — one of the six Belgian Trappist breweries (CRAFT-1395) that also produces cheese, whose characteristic washed-rind cheeses (Chimay Rouge, Or, and Blanche)…
The Ardennes ham curing tradition — the dry-salting and cold-smoking of the distinctive Walloon cured ham whose specific combination of dry salt cure, cold smoking over beech and oak, and extended drying in the Ardennes forest air produces…
The Belgian witloof (endive) forcing tradition — the two-stage cultivation process that produces the characteristic pale yellow-white chicory heads (chicons) from chicory roots forced in darkness and warmth, a technique accidentally…
The Belgian praline chocolate tradition — the making of the filled Belgian praline (invented by Jean Neuhaus Jr.
A supplement to the Szeged paprika snap-and-smell record (CRAFT-1538), documenting the specific stone-grinding and blending quality assessment that produces the characteristic Hungarian paprika grades.