Grind mustard seeds in spice grinder just until powdered. There will be some bits.

Add mustard and all other dry ingredients in small bowl. Add vinegar and wine and mix well. Cover with plastic wrap and refrigerate for at least 8 hours.

Mix again and taste for balance.l If too bitter, add a little more brown sugar.

Store in a small mason jar in refrigerator for up to 2 months.

* For more heat, use more brown and less yellow