Burning Must is a great name for mustard. Prepared mustards are typically a blend of multiple varieties of mustard seeds with vinegar or wine, salt and various spices. Prepared mustard is the creamy spreadable product we love on our hot dogs. Dry mustard is actually mustard seeds ground into a powder.
Mustard has always been my condiment of choice. The flavor makes a statement and it beautifully complements Germanic styles wines. Dijon Mustard originates in Dijon, France, and is made with brown and/or black seeds, seasonings, and juice of unripened grapes, white wine, wine vinegar or a combination of all three. It is usually pale tan in color and has a spicy character with hint of pungent heat. July 4th would be a great time to make this as the grapes will be just turning color and still acidic and unripe. This mustard is great with wine that has some sweetness to it or wine that has similar acidity.
Bordeaux Mustard is made after the grapes are ripe and the unfermented fresh grape juice is added to the process. This mustard is made with the juice from Bordeaux grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot in the reds. Sauvignon Blanc and Semillon are the whites. This mustard is not so sharp and actually works well with red wines.
Beaujolais Mustard is similar to Bordeaux, but made with different grapes lending a deep burgundy color. The grapes of Burgundy are Chardonnay and Pinot Noir. Again these mustards have a natural affinity to the wines of Burgundy and of the same varieties.
Creole Mustard adds a wonderful heat to mustard and particularly bridges the mustard to sweet wines. The brown mustard seeds are marinated in vinegar, ground and mixed with a hint of horseradish into a hot, spicy mustard. Some of these mustards are so hot that they really need something as sweet as Angel or Glory Late harvest wines to balance them. They certainly clear the sinuses and help breathing.
Country Mustard, also known as whole-grain mustard, is coarsely crushed. I actually like the coarse mustards that are not usually too pungent with dry white wines.
Sweet Mustard is actually the easiest of the mustards to pair with wines. Messina Hof produces 2 sweet mustards: Chardonnay Mustard and Sauvignon Blanc Jalapeno Mustard. The sweetness levels create a smoother finish and make it easier to bridge with a greatest variety of wines.
Flavored Mustards can be perfectly tuned to the dish and to the wine you will be serving by adding other ingredients that you will serve. The addition herbs, spices, vegetables, and fruits give you unlimited possibilities. You are only limited only by your imagination.
Please share your favorite mustard and wine pairings.