Mix all the ingredients.

Make sure the mustard seeds are submerged in the liquids. If not, add equal parts of wine and vinegar to cover the seeds.

Cover the mixture and set it aside for two days. This softens the seeds and lets them absorb flavors.

Process the mix in a blender until it becomes a thick paste with a few whole seeds in it.

Season the mustard to taste with salt.

Refrigerate for two days before serving.