I like having a glass of wine with my dinner every now and then. It tastes good and they say it’s good for you, so I don’t even have to feel guilty about it.

Apparently, a group of farmers in British Columbia think the health benefits also apply to cattle. The idea is a variation of the Kobe beef, where cattle are fed beer. Unlike Kobe beef, the wine is not fed every day.

“It’s during the final 90 days leading up to their slaughter that they are fed red wine supplied by a number of wineries in the Okanagan Valley.”

The final product is sweeter-tasting meat that is supposedly more tender. Plus, the cows get to die buzzed.

I wonder, if they did this with dairy cows, would wine and cheese parties become obsolete?