Burgundy Mustard PGI

PGI Burgundy mustard is a strong to extra-strong mustard made from locally produced mustard seeds blended with a liquid consisting of water and at least 25% PDO Burgundy white wine, salt, sugar, and spices. This designation makes PGI Burgundy mustard the only mustard that can guarantee its geographic origin and the production of its ingredients. The use of PDO Burgundy white wine instead of vinegar gives it its unique flavor.

In addition to an ancestral and regional savoir-faire, PGI Burgundy mustard is the product of the area's climate, which features a dry and sunny summer season, and potash-rich soils, both of which are ideal for growing high-quality mustard seeds.

Burgundy mustard had developed an excellent reputation as early as the 16th century. Its quality and fame increased further with the creation of a corporation of mustard producers in the 17th century. However, its success meant that all of France started producing the condiment under the generic label of "Dijon mustard". In the 20th century, the European Commission decided to promote colza and sunflower farming. This led to a decline in the production of mustard seed, which subsequently had to be imported. It was only in the 1990s that it started to be farmed again on a large scale in the Côte d'Or region. The Burgundy Mustard designation gained PGI certification in 2009.