geekosystem

Basing their decision on studies showing that happy animals produce meat that has a better taste, Languedoc-Roussillon winemaker Jean-Charles Tastavy partnered with farmer Claude Chaballier to experiment. Originally, they fed the cows the remainders of pressed grapes combined with water but have since moved on to straight up giving them wine. Somewhat impressively, each cow imbibes up to two bottles per day.