Japanese Kobe beef, arguably the finest in the world, may soon ~have a French rival according to recent reports.

... the beef itself is exceptionally succulent with a very special texture, beautifully marbled and tender

Whereas Kobe beef is from cows reared on beer, Vinbovin is from cows reared on red wine.

Both Angus and Camargue cows in the southern French wine region of Herault are being reared on red wine from nearby Saint-Genies des Mourgues, a Languedoc village near Montpellier renowned for its vineyards. This was fed to them in an integrated mix of red wine, barley, hay and grapes over a period of four months.

Their alcohol intake was the equivalent to the amount recommended by health authorities – which amounts to approximately a litre per day.

The farmer who is keen to develop the practice on a small scale in France says he will use a regional wine in next month’s experiment and is considering using Muscat from Lunel-Viel to give the meat an aromatic character.

However, this practice comes at a cost as the farmer admits that the wine diet will inevitably affect pricing, pushing up the best cuts of beef to nearly €100.

His aim therefore is to target top-end restaurants as the beef itself is exceptionally succulent with a very special texture, beautifully marbled and tender.

One Parisian Michelin-starred chef said he was attracted to the meat’s unique texture and ability to caramelise during cooking. 

The improved taste does not just come from the chemistry involved in the change of diet; researchers believe the occasional litre of wine may also increase the cow’s well-being.