Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle.
Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.