French farmers attempting to create the best beef in Europe have been rearing their cows on fine wine. In an experiment three cows were fed local wine over a period of four months. The mix of barley, hay and grapes apparently produced very happy cows and ending up producing exceptionally succulent meat. Like humans, cows have a recommended daily unit allowance with each cow being allowed between a litre and a litre and half of wine in a day. The downside of the experiment is that the wine adds up to £80 to the cost of a prime beef cut of meat. Still, it’s and interesting idea.