Yalumba's Octavius cellar, Barossa Valley.
Yalumba's Octavius cellar, Barossa Valley.
(Image credit: Yalumba)

More than 11,000 people have signed up to a new version of a free online wine course run by the University of Adelaide in Australia.

Around 11,300 students signed up to the latest University of Adelaide online wine course, starting 7 July.

More than 50,000 people from almost 160 countries have signed up since the programme began – mostly from the US, UK and Australia.

YouTube YouTube
Watch On

‘Consumers are more interested in knowing about the wines they’re drinking,’ said Kerry Wilkinson, associate professor of oenology at the University of Adelaide.

She added that many in the wine trade have also signed up.

‘We completely overlooked the fact that there is a whole range of people who work in the industry – from administrative roles, to wine marketing, sommeliers in bottle shops and restaurants – that need expertise.’

The course, named World of Wine: From Grape to Glass Mooc (massive open online course), includes a virtual field trip to the Yalumba winery in Barossa Valley.

‘The majority of people are not going to have the opportunity to walk through a vineyard, let alone a commercial winery in full vintage,’ said Wilkinson.

Surprise trade following

‘We’re [already] in the business of training future viticulturalists and winemakers.

‘We thought this is not a course that winemakers will do because there’s obviously no hands-on winemaking, or working in a vineyard,’ said Wilkinson.

But, this has been proved wrong. ‘Many cellar door managers have been getting their staff to do it [so that they can] speak more confidently and knowledgeably about growing grapes and making wine.’

Wine is opening up

Wilkinson said that she was pleased to see interest from average consumers.

‘Consumers are becoming more adventurous. They also want to understand why this wine costs $50 and this one costs $20 but they’re the same grape variety from the same region,’ she said.

Celebrity status

‘I’ve been to bars and shops in Adelaide and had a handful of people go: ‘I know you, aah, you’re Kerry from the wine Mooc,’ said Wilkinson.

‘I’ve not quite got to the stage of signing autographs but it’s nice to know people locally have been doing the course,’ she said.

Editing by Chris Mercer.

Champagne

Champagne
(Image credit: Credit Unknown)

Champagne council launches e-learning programme

Champagne’s governing body has launched its first e-learning programme, Champagne Campus, in an effort to inform and educate younger consumers

wine serving temperature

(Image credit: Credit Unknown)

How important is serving temperature – ask Decanter

How much of a difference does it make - and why..?

Rosé winemaking

(Image credit: Credit Unknown)

Rosé winemaking methods – ask Decanter

How do I know how my rosé is made?

Vines at Arista Winery in Sonoma.

Vines at Arista Winery in Sonoma.
(Image credit: Arista Winery)

Massal selection vs. clones: What’s the difference?

Vicki Denig explores these two ways of planting vines...

Concrete eggs in the winery

Concrete eggs can be used for extended lees contact...
(Image credit: Credit Unknown)

Concrete eggs in the winery – ask Decanter

Why are concrete eggs beginning to be used in place of more conventional fermentation tanks? Christelle Guibert provides an eggs-planation...

Rioja travel guide

Flamboyant Rioja is one of the 'rockstar regions' of Spanish winemaking
(Image credit: Nassima Rothacker / Lonely Planet)

Rioja rules check – ask Decanter

Do DOCa Rioja rules require that each wine is barrel aged, bottled and labelled in a single release?

John Elmes
Decanter.com, Journalist

John Elmes is a freelance journalist who reports primarily on the UK and international TV business, as well as writing about wine for Decanter since 2015. He is the international editor of Broadcast magazine and was formerly a reporter at both C21Media and Times Higher Education. For Decanter, he wrote a series sharing his experience of studying the Wine & Spirits Educational Trust (WSET) Level 2 qualification.