We all know that chicken tastes so much better when it is cooked in wine and that Japanese Kobe beef reared on beer is highly regarded. Meat and alcohol just seem to get on well together.
A farmer in France has now taken this to a logical conclusion by feeding three of his cows on a mixture of wine, barley, hay and grapes. The wine came from Saint-Genies des Mourgues in the Languedoc.
In Paris, the meat has already been well received for its special texture, its marbling, its tenderness and the way it caramelises during cooking.
Of course, feeding cows on a litre and a half or fine wine a day means that the meat does not come cheap - I doubt we will find it in Mercadona. .