The production takes place according to the Dijon process, in which the mustard seed is only mashed shredded. Quite traditionally, unfermented grape must was used to stir the mash. From this type of preparation derives also the word »Mostrich«. The fine fruit of the Riesling wine and the lively berry acid stimulate the appetite along with the essential oils. The proportion of brown mustard seeds ensures the spicy sharpness on the tongue.
The Riesling mustard from Rheinhessen is suitable for refining sauces, for game dishes, roast beef and duck roast, for seasoning salad dressings but also quite simply with sausage and cheese.