Inspired by chef Gordon Ramsay, who fed beer to his pigs, farmer Janice Ravndahl opted for wine being made right at her doorstep in the Okanagan Valley to enhance the meat of her Red Angus cattle.

She and brother Darrel Timm were only experimenting with a few animals when area chefs began calling.

“I thought, people are pretty excited and we haven’t butchered our first cow,” says Ravndahl, 36. “Maybe we are on to something here.”

The wine flavour is most noticeable in the fatty parts of the beef, which taste “apple-y.”

They’ve named their operation Sezmu Farms, after the Egyptian god of wine, and have 100 of their 300-head herd on the wine diet. To save time, the wine is mixed in with the animals’ feed.