Combine the mustard seeds, dry mustard, tumeric, tarragon, and water in a small bowl. Let stand for 1 1/2 hours. Combine vinegar, wine, oil, sugar, onion, garlic, allspice, cinnamon and cloves in a saucepan. Bring to a boil and simmer 5 minutes. Pour into bowl of a food processor and process until well blended. Add mustard mixture and process until smooth. Transfer the mixture to the top of a double boiler over boiling water. Cook, stirring often, for 5 minutes. Scrape around sides of the pan with a rubber spatula to be sure mixture cooks consistently. Transfer mixture to mixing bowl to cool. Stir if needed to smooth before putting into festive crocks for giving.