Grape Must Mustard from Burgundy

Burgundy. The mustard here is mixed with grape must, the sweet, untouched grape juice pressed before fermentation has even begun.

It's a technique that existed before vinegar became standard in French mustard, and it yields a completely different result.

What makes it unique

The grape must softens the pungency of the mustard seeds and adds a round, almost fruity undertone without becoming cloyingly sweet. The result lies somewhere between a sharp Dijon mustard and something entirely different.

Tastes great with

• Grilled meat
• Charcuterie board
• Hard cheese
• Cold chicken the next day

Good to know

• 200 g in a glass jar
• Matures and mellows slightly after opening
• Store in a cool place after opening
• Shelf life approx. 12 months unopened