To honor Bastille Day, here's an interesting tidbit from the village of Lunel-Viel, in the Hérault department in southern France.
In an effort to add flavor to their beef, some farmers are feeding wine to their cattle on the principle that if French beef tastes good now, it can only improve with a bottle of Saint-Geniès des Mourgues.
This was what a local farmer Claude Chaballier fed three animals last year – in a trial run that he's preparing to repeat next month. He says the resulting beef was "lean, marbled and tasty".
Two Angus and one Camargue were given a mix of leftover grapes, barley and hay before about two litres of wine were integrated into their diet.
The only real hiccup, if you will, is the cost. The best cuts of wine-raised beef run as much as 100 euros. That's about $130 for you, America.
And I thought pastured-beef was pricey!
Ah well, a votre sante'.