The jars of Dijon mustard, made with local french ingredients are sold as burgundy mustard, the name of the region where it has been made for centuries.

用法國在地原料製作的第戎芥末罐頭被當作勃艮第芥末出售，這是幾個世紀以來製作芥末的地區名稱。

One of the factors that sets burgundy mustard apart from regular Dijon is that it's ground using a stone mill to give Dijon mustard its distinct creaminess.

使勃艮第芥末不同於普通第戎芥末的因素之一是，它是用石磨研磨的，使第戎芥末具有獨特的奶油味。

The paste goes through a sieve, which extracts the yellow Colonel from the rind.

糊狀物通過一個篩子，將黃色上校從外皮中提取出來。

As the recipe evolved, producers sought to recreate its fruity flavor using a combination of white wine and vinegar, while burgundy mustard is made with wine only.

隨著配方的演變，生產商試圖用白葡萄酒和醋的組合來重現其果味，而勃艮第芥末則只用葡萄酒製作。

This wine comes from a local grape variety called alley goat, which carries hints of the chalky, potassium rich soil of the region.

這款酒來自於當地一種叫做巷羊的葡萄品種，它帶有該地區白堊質、富含鉀元素的土壤的暗示。