Over the past 25 years, wine has gained increasing prominence in our social and cultural fabric. Factors such as growing leisure time, rising affluence, and a heightened perception of wine as a healthful product have contributed to its growing significance. This shift has naturally elevated its economic and societal importance. The surging demand for wine, coupled with consumers’ thirst for deeper knowledge, has underscored the need for a more proficient and specialized cadre of wine professionals within the industry.

One of our primary objectives when establishing the EWA was to revolutionize the provision of viticulture, wine production, wine business, marketing, and management courses by harnessing the latest technologies. We firmly believe that the wine and spirits industry has historically not placed sufficient emphasis on the rigorous training of its professionals. Nevertheless, well-prepared and motivated wine experts have the potential to significantly enhance the dissemination of wine knowledge and appreciation, thus bolstering wine and spirits sales.

Our courses have been meticulously crafted, drawing upon the collective experience of individuals immersed in the global wine and spirits trade. EWA has a strong focus on e-learning, offering distance education wine courses. Additionally, we provide a blended learning option, the “Foundations of Wine Certificate.”

Our courses cater to a broad audience, welcoming individuals with a sincere passion for wine, ranging from enthusiasts and hobbyists to those aspiring to become wine professionals.


Based on our research and feedback from students, we have crafted courses that vary in difficulty levels, duration, and flexibility to cater to diverse segments of the wine industry.

In alignment with modern wine education principles, we adhere to the “whole-of-wine-chain” approach. This means that our Wine Business students, for instance, are expected to gain a solid understanding of not only the business aspects but also the fundamentals of wine, wine tasting and evaluation, oenology, vineyard and winery operations. To truly be a wine professional, one must grasp the intricacies of the product, from an unripe, greenish berry to its glorious presentation in a glass. Simply relying on online searches and ad-hoc wine information won’t suffice for success in this industry.

Please note: Our course descriptions provide only a brief overview of the topics covered in our lectures. More comprehensive information is available upon request from genuinely interested individuals.

Practical experience indicates that the training of wine professionals should be more specialized than what traditional wine schools currently offer, and our course selection reflects this perspective.

Distinguishing Certificate and Associate Degree courses:

Our range of wine courses caters to varying levels of detail and depth. Certificate courses, typically comprising 40 lectures, are designed for those seeking a concise understanding and can be completed in approximately one year. In contrast, our Associate Degree courses, also known as Foundation courses in the UK, provide comprehensive and content-rich learning experiences, encompassing more lectures, ranging from 72 to 120, and typically taking between 2 to 3 years to finish.

Key Terms Explained:

  • Compulsory Essay:
    In most courses, students are required to submit an essay from a list of available topics on the platform. The essay contributes to your overall grade.
  • Compulsory Wine Tastings:
    Students must taste a specified number of wines during the course, documenting their assessments on a Tasting Sheet available in the ‘Tasting Room’ on the platform. A ‘Tasting Guide’ on the platform offers guidance. Completed Tasting Sheets are uploaded for grading by tutors.
  • Compulsory Online Examination:
    Each module or the course’s conclusion includes a mandatory online examination with specific rules, but the student may choose to do just one exam at the end of the course.
  • On-site Training:
    For students with limited or no prior wine experience, this section provides hands-on practical exposure by allowing them to work casually in a suitable wine business setting, preferably a winery’s Tasting Room. Students living in non-wine regions may seek alternative on-site training options, such as employment at a wine shop, bottle store, retail outlet, restaurant, wine bar, pub, or hotel, that serves wine. In exceptional cases, students unable to find on-site training opportunities may submit a separate project as determined by their tutor.
  • Optional Tutored Workshops:
    These workshops offer the opportunity to discuss issues, explore new developments or techniques, and sample at least 8 wines. Participation is voluntary and may depend on logistical factors and the geographic diversity of students. Costs associated with these workshops are not covered by course fees.
  • Optional Field Trips:
    Field trips to wine regions provide practical exposure to grapes, viticulture, winemaking, and related experiences. These trips, typically lasting at least 3 to 4 days, are optional and depend on student interest. Participation may incur additional expenses not included in course fees.