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French cows reared on fine wineFrench cows are enjoying up to two bottles of high quality wine every day as farmers attempt to produce the best beef in Europe. The extraordinary development has seen a 'Vinbovin' label of meat established which is already being championed by some of the best restaurants in Paris.It follows an experiment in Lunel-Viel, in the southern Herault region of France, which saw three cows fed local wine for four months.Jean-Charles Tastavy, who came up with the idea, said the two Angus and one Camargue were initially fed the wine in a mix of barley, hay and grapes.It soon became clear that they were 'happy cows' who ended up producing an exceptionally succulent meat.
So when the killjoys have made alcohol illegal, there’s hope that our bovine friends will have taken up the bottle instead. The pubs will be empty, but cattle and pigs and sheep (why not turkeys and chickens too?) will be tottering round the fields, looking as pleased as punch. Cider-fed pork sounds good. And maybe also turkey raised on cranberry wine. The possibilities are unlimited.
