I don't think previous commenter was thinking about the promille of the wine but rather referring to a strong flavour, in order to mask the taste/feeling of eating maggots.
Hard disagree. If you have two dishes, the only one can only be eaten when "dead drunk" and the other one only with strong wine, then I'd say the first is most likely way worse than the second, if strong wine doesn't even mask the taste of the first one and requires you to be "dead drunk".