French beef: full bodied with aromas of a good burgundy
This year’s Beaune de Hospices auction, run by Christie’s, will offer a little extra to go with one’s wine: beef reared on wine-making’s byproducts
Dijon — As the unofficial capital of France’s Burgundy region, Beaune is a town that thrives on wine — and now even its cows are going to taste like grapes. This weekend will see luminaries of the wine-making world descend on the ancient eastern town for its huge, annual Hospices de Beaune charity auction. The 157-year-old sale, run by Christie’s, sees millions of dollars exchange hands and is considered a barometer for global demand for Burgundy, considered one of France’s most prestigious wine areas. But this year, local officials are hoping foreign buyers have time to try Beaune’s new offering: beef reared on the byproducts of the wine-making process. The cows are fed in their last months with the mulchy residue left after the world-famous local vintages are fermented and distilled, as well as on crushed blackcurrants. Local farmers hope the quality of the meat could earn them a reputation similar to that of Japan’s illustrious kobe beef, renowned for its flavour and tenderness. ...
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