Mustard

Grape mustard is common in most wine-producing regions because mustard is planted between the vineyard rows as a pest deterrent. The mustard seeds are then mixed with the pulp cast off from wine making and served anywhere you would find regular whole-grain mustard. I don’t make my own wine, so I use 50 percent grape jelly and 50 percent whole-grain or Dijon mustard and put it with any sort of rich meal, especially duck, game of all kinds, and pork.