by Serenata Wines

In a bid to produce the continents best beef, French farmers are rearing their cattle on fine wine, according to an article published by the Telegraph.

The end result which has been dubbed "Vinbovin" has been very well received by Paris restauranteurs.

The original idea to rear the cattle on wine was developed by Jean-Charles Tastavy. Carried out in Lunel- Viel,  he took three cows - one Camargue and two Angus - and fed them wine over a four-month period.

First he mixed wine in with a special feed - a combination of barley, grapes and hay. He then allowed the cows to enjoy a wine produced in a local village, near Montpellier.

Claude Chaballier, the owner of the farm where the experiment was carried out, stated: "The cattle loved what was on the menu and drank it with relish."

Michelin-starred chef Laurent Pourcel waxed lyrical about the meat produced.

He said: "It has a very special texture - beautiful, marbled and tender, and which caramelises during cooking. All the best Parisien restaurants will take it."

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