法国埃罗省南部吕内勒维耶勒的一家农场为了出产欧洲最优质的牛肉，每天往牛饲料中添加适量红酒。这种培育方式出产的牛肉已建立专属品牌并在巴黎最好的几家餐馆推广。

French 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 initially¹ fed the wine in a mix of barley²（大麦） , hay（干草） and grapes.

It soon became clear that they were 'happy cows' who ended up producing an exceptionally succulent（多汁的） meat.

Outlining how he encouraged the cows to enjoy a tipple³, Mr Tastavy said: "For each animal, alcohol intake⁴ should be equivalent to the amount recommended by health authorities for a man – namely two or three glasses of wine a day. In the case of cows, this amounts to between a litre and a litre-and-a-half a day."

After a rough mix of grapes and water, the cows were allowed wine from Saint-Genies des Mourgues, a Languedoc village near Montpellier renowned⁵ for its vineyards（葡萄园） .

"The cattle loved what was on the menu and drank it with relish," said Claude Chaballier, owner of the farm where the experiment started last year.

Referring to the Muscat grape, Mr Chaballier added: "I thought that next time we may try Muscat so as to give the meat a more musky（麝香的） taste."

Laurent Pourcel, a Michelin-starred chef, is among those enthusing about the 'luxury meat' saying: "It has a very special texture⁶ – beautiful, marbled and tender, and which caramelizes（使成焦糖） during cooking. All the best Parisien restaurants will take it."

Japanese Kobe beef, which is made with beer, is currently considered among the best in the world, but the possibility of cows enjoying vintage wine will guarantee an even more luxurious⁷ product.

There is a down side, however: the introduction of wine into the feed of the Lunel-Viel cows tripled the cost of their feed, adding up to £80 to the cost of a prime beef cut.