Simmer uncovered until liquid is reduced to three tablespoons. Pour the cream mixture into the wine mixture and whisk to combine. Continue stirring and cooking until the sauce just begins to bubble. Remove from the heat and stir in the Dijon style mustard. Keep warm until service.
Separate wonton skins and place each skin in oil and fry to golden brown.
Drain and set aside until service. Combine all of the ingredients except the dry and whole grain mustard in a saucepan. Cover and simmer over low heat for 40 to 45 minutes. Remove mixture from heat and let cool to room temperature. Stir in both the dry and whole grain mustards and refrigerate in an airtight container.