Vinceremos Organic Wines
Best value for its Black Fox Cider, Dunkertons Cider Company
Our judges said, "Good dryness, fizz carries the aroma."
The cider costs £2.15 per 50cl bottle.
To encourage their local environment, Dunkertons are determinedly preserving their hedgerows, keeping some of them tall and dense. Internal hedges which are in weaker repair from sheep and cattle searching for the ideal bite and pigs trying to get down to the village, are being laid in rotation to encourage growth. Where the turn for tractors allows, they support extra wide field margins of grasses and wild flowers.
During cider-making they recycle the waste 'pomace' as cattle feed for neighbouring farms, and use the lees from the fermentation as fertiliser in their home orchards. Dunkertons encourage others to become organic cider apple suppliers.
Packaging is limited to the essentials, and besides that the only paper used is in their leaflet encouraging visitors to the mill and shop. It is there that they often discuss with customers what it means to be organic producers.
They look forward to re-opening their restaurant which has become a feature of the locality known for its encouragement of local organic suppliers and the centre of many debates about food production.
To find out more visit www.vinceremos.co.uk
Black Fox and Lamb Shanks
- 4 lamb shanks
- 1 500ml bottle Dunkertons Black Fox (actually the chef can probably enjoy 150ml whilst cooking!)
- 4 streaky bacon rashers
- 2 medium onions, sliced
- 6 garlic cloves
- 1 tsp ground allspice
- A bunch of marjoram (bees and butterflies gently shaken off) (or 4 tbsp fresh leaves/1 tbps of dried)
- 80g hazelnuts skinned and lightly toasted
- 2-4 tablespoons rapeseed oil
- 1 tbps quince jelly if possible, otherwise sugar
- Pre-heat oven to gas mark 4, 180°C.
- In roasting pan warm 2 tbsp oil gently on top of the stove.
- Chop bacon small and fry in pan, stirring. Remove bacon to drain on kitchen paper.
- Return pan to low heat and stir in sliced onions, 4 of the garlic cloves sliced and the allspice, adding more oil if too dry.
- Place 2 sprays of marjoram on top, or stir in 2 tbsp fresh leaves/half tbsp dried.
- Put lamb shanks on top and put dish in centre of oven.
- Roast for 15 minutes, bring out of oven and back on to top of stove. Reduce oven temperature to gas mark 2, 150°C
- Pour 250 ml Black Fox around lamb, bubble up and cover pan loosely with foil.
- Return to oven for 1.5 hours till well done and tender.
- While the lamb is cooking, grind the hazels, 2 cloves garlic and remaining marjoram together.
- Remove Shanks to warm plate. Put onions and garlic (removing marjoram stems if used) in warm bowl.
- Add 100ml cider to pan and boil up, taste for seasoning, adding quince jelly/ sugar if desired. Reduce a little. Strain into warm jug.
- Serve your guests individually: on each (large) plate put spoonful of the onion, scatter bacon, place a shank on top, and sprinkle the nut mixture over the meat.
- Don't forget the jug of sauce!