Stir together the dry mustard, sugar, mustard seeds, salt, pepper and cayenne in a medium saucepan. Slowly pour in the wine, vinegar and honey while whisking. Bring up to a boil and continue whisking, cook for 1 min. The mixture should start to thicken.

Spoon the mustard into sterilized jars to within 1/2" of rim. Remove any air bubbles and wipe rims clean. Top with prepared lids and close with rims until just finger-tip tight. Process jars in a canner full of boiling water for 15 min. Adjust if greater than 1,000 feet for high altitude processing. Turn off the heat and let the jars stand in the hot water for 5 min. Transfer using a jar lifter to towel-lined counter. Let cool, store any jars that did not seal in the refrigerator for up to 3 weeks. Allow the mustard to mellow for at least one week before serving.