When I was touring Moutarderie Edmond Fallot [1] this summer they told us that mustard makers suffered the phylloxera crisis [1] more than the winemakers.
Originally, mustard was made out of the mix of mustard grains and the juice of bordelais grapes. Since bordelais was quite sour, it was not of particular importance to wine production. Once phylloxera hit, winemakers started rescuing important grape varieties and lost all bordelais species.
Since mid-XIX century, mustard is made out of, well, mustard grains, vinegar and water.
Originally, mustard was made out of the mix of mustard grains and the juice of bordelais grapes. Since bordelais was quite sour, it was not of particular importance to wine production. Once phylloxera hit, winemakers started rescuing important grape varieties and lost all bordelais species.
Since mid-XIX century, mustard is made out of, well, mustard grains, vinegar and water.
[1] https://www.fallot.com/
[2] https://en.wikipedia.org/wiki/Great_French_Wine_Blight