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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。最先想出这一培育方法的让•查尔斯•塔斯塔维介绍说，最开始用农场里的三头牛做试点时，他每天把红酒跟大麦、干草以及葡萄混合在一起做牛饲料，后来发现吃了这种混合饲料的牛每天状态都很好，而且产出的牛肉汁多味美。他表示，每头牛每天都红酒摄入量与健康专家推荐的人类摄入量相当，每天大约为1到1.5升。这种新型奢侈级别牛肉受到米其林星级厨师的推崇，称其肥瘦相间、鲜嫩可人。唯一不太令人欣喜的是，在饲料中添加红酒虽然提升了肉质，但培育成本也比之前增加了两倍。 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 initially fed the wine in a mix of barley, hay and grapes. | 
