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 cows were initially fed the wine in a mix of barley, hay and grapes.