Grind the mustard seed to a fine consistency. Mix the ground seed with the dry mustard and water in a small bowl, cover with plastic wrap, and set aside for 2 hours. Combine the mixture with the wine, salt, turmeric, and vinegar in a blender or mini-food processor. Puree until smooth, then return the puree to the bowl and mix in the honey. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.