text: Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe. In general, mustards from Dijon today contain white wine rather than verjuice.  Dijon mustard is not necessarily produced near Dijon, as the term is regarded as genericized under European Union law, so that it cannot be registered for protected designation of origin status. Most Dijon mustard (brands such as Amora or Maille) is produced industrially and over 90% of mustard seed used in local production is imported, mainly from Canada. In 2008, Unilever closed its Amora mustard factory in Dijon. Dijon mustard shops sell exotic or unusually-flavoured mustard (fruit-flavoured, for example), often sold in decorative hand-painted faience (china) pots.
  Burgundy is a world-famous wine growing region, and notable vineyards, such as Vosne-Romanée and Gevrey-Chambertin, are within 20 minutes of the city center. The town's university boasts a renowned enology institute. The road from Santenay to Dijon is known as the "route des Grands Crus", where eight of the world's top ten most expensive wines are produced, according to Wine Searcher.
  The city is also well known for its crème de cassis, or blackcurrant liqueur, used in the drink known as "Kir", named after former mayor of Dijon canon Félix Kir, a mixture of crème de cassis with white wine, traditionally Bourgogne Aligoté.