NWETC Wine Education Course Schedule Resumes

We are pleased to announce that the National Wine Education & Training Centre (NWETC) course schedule has resumed, starting with a Wine Essentials on 22 July 2020 .

COVID-19 restrictions have eased to a point where we are now able to resume our courses in a safe manner by following a COVID-Safe plan, without compromising the fun and interactive nature of our courses. Some of the measures that we and the National Wine Centre are continuing or implementing include the following;

  • Tables will be set to support the physical distancing principal of at least 1.5m of separation where possible
  • Specific restrooms will be allocated to NWETC classes to ensure that there is no crossover between different groups within the National Wine Centre
  • Hand sanitiser stations are positioned at various locations around the National Wine Centre, and hand-washing facilities, hand sanitiser, paper towel and tissues will be available in the NWETC classroom
  • Course participants will be asked to bring their own pen and not to share pens during the class
  • There will be absolutely no sharing of glassware in NWETC classes
  • Course participants will be asked to carefully empty any wine remaining in their glasses and spittoons at the end of the class
  • Participants will be provided with individual rather than shared spittoons
  • All wine will be poured out by the educator so that wine bottles are not being passed from person to person
  • Staff at the National Wine Centre have undertaken supplementary training in relation to COVID-19 and a dedicated Hygiene Officer will be present at all times

Click this link to download a comprehensive NWETC COVID-Safe Plan.

We are so excited to be hosting our classes once again, and can’t wait to share some wine and our wine knowledge with you.

Click HERE see the courses we have coming up and make a booking.

Pair shiraz with slow braised beef

Gardiane de taureau (Rancher’s beef)

a Caroline Conran recipe

800g shin of beef; 1 litre of red wine; 3 onions, sliced; 2 tbsp vinegar; 3 cloves; 3 sprigs of thyme; 3 bay leaves; 3 sprigs of rosemary; 2 strips of orange peel; 3-4 tbsp of olive oil; 2 tbsp flour; 12 green and 12 black olives; salt and coarsely ground black pepper.

Cut the beef into large (5cm) pieces, place them in a dish and cover with red wine,
onions, vinegar, spices, herbs and orange peel and a tablespoon of olive oil. Mix it and marinate for 24 hours to tenderize and flavour the beef. Drain off the liquid, keeping the marinade for cooking the beef. Pat the meat dry with kitchen paper.

Heat the remaining olive oil in a casserole, coat the meat with flour and brown very thoroughly, in batches, a few pieces at a time, adding a tablespoon of olive oil after each batch. Pour the marinade over the meat, add the olives, and season with salt and masses of pepper. Simmer gently for 2-3 hours with the lid on. If there is too much sauce, remove the lid and simmer for a further 15-20 minutes.

This will taste better and better if kept a day or two.

Serve with your choice of cooked green vegetables and a glass of cool climate Shiraz (Syrah).

(Serves 4)

Pair pinot with pasta


Pasta with sausage, cavolo nero and mushrooms

adapted from a David Latt for the New York Times recipe

1 small bunch of cavolo nero, washed and ribs removed, torn into pieces; 4 Italian sausages; 200g brown mushrooms*, sliced; 4 garlic cloves, peeled and finely chopped; 4 shallots, peeled and finely chopped; 1 tbsp of olive oil; 2 cups of chicken stock; 1 tbsp butter; salt and coarsely ground black pepper; 1/2 cup of Parmesan; 500g dried pasta (shape of your choice)*

Squeeze sausages out of their casings and sauté in a hot pan with olive oil until slightly browned. Set aside. Lightly brown the cavolo nero in olive oil and set aside. Add the
mushrooms, shallots and garlic to the pan and sauté until lightly browned. Turn down the heat to medium, return the kale and sausage to the pan along with the stock and butter. Cook for 15 minutes until the liquid is reduced by half.

Taste and adjust seasoning. Add in pasta that has been cooked al dente in water that tastes like the sea and toss to coat in the sauce.

Serve with Parmesan and a glass of Australian Pinot Noir (from Mornington Peninsular, Yarra Valley, Adelaide Hills or Tasmania).

* for an easy mid-week meal, use ingredients listed, but for something fancy consider sourcing some fresh porcini and using fresh papardelle pasta

(Serves 5+)

Buy Mum a NWETC gift voucher this Mother’s Day

How are you and your Mum going to celebrate when restrictions are lifted?

This Mother’s Day, give mum something to look forward to once we are back to (the new) normal.

National Wine Education & Training Centre Gift Vouchers are available for each of our wine education courses, and you know, they’re even more fun when you go along with your mum!


Wine Essentials – $72 (Ex-GST) per person. Three-hour introduction to wine education.
Understanding Wine – $215 (Ex-GST) per person. Five-week evening course for the wine enthusiast.
Understanding Wine Weekend Course – $225 (Ex-GST) per person. Delivered over two consecutive Saturdays, lunch included


The National Wine Education and Training Centre will resume our face-to-face courses as soon as we are able. We are excited see you all when we can, and in the mean time make sure to support our local wine industry where you can.


Once purchased a voucher will be emailed to the email address provided to be printed by you and presented to the lucky recipient.
If you wish to have a personalised voucher made, please email admin@winesa.asn.au directly after your purchase.
If you wish to purchase a voucher for an amount different to those listed above, please call the South Australian Wine Industry Association on 08 8222 9277.
Gift Voucher recipients are also to call 08 8222 9277 to redeem their voucher and book their desired course.
Gift vouchers are valid for 36 months from date of purchase.

Cancelled courses as a response to COVID-19 Pandemic

Due to current circumstances and advice surrounding the COVID-19 pandemic, the South Australian Wine Industry Association has made the decision to cancel all National Wine Education & Training Centre (NWETC) courses up until the end of June 2020.

All those booked into these courses will be contacted individually with the offer of a voucher to be used for rebooking a course once they have resumed, or a full refund.

If you have any questions at all regarding this decision or on NWETC courses generally, please contact Claire Wald on 82229271 or claire@winesa.asn.au.

Cellar Door Fest 2020

We are excited to be joining in the fun at this year’s Cellar Door Fest where we will be presenting a selection of Masterclasses and also have a stand in the main hall.

2020 is the special 10th birthday edition of the Cellar Door Fest as it celebrates South Australia’s best with over 150 local wineries, breweries, distilleries and food producers all under one roof at the Adelaide Convention Centre.

If you want to learn more about wine, come and talk with us about joining our wine education courses. We cater to a range of interests and palates – from those looking to simply have fun wine times with family and friends through to those looking to work in the wine industry.

We look forward to seeing you there!

Winter Red Wine Masterclass Series

Want to learn more about red wine? Join our Winter Red Wine Masterclass Series!
Over each of the winter months we are offering Masterclasses to help you get better acquainted with our most celebrated red wine varieties.

Bookings available online or email admin@winesa.asn.au

$79 per person per session or $65 for groups of three or more.

Masterclass One – Shiraz

Thursday June 27th 6-8pm

Whether it’s producing big, bold blockbusters or supple, spicy specialties, Shiraz is South Australia’s most famous winegrape. At this session you will taste through eight Shiraz examples covering various regions, styles and vintages. Presented by Adelaide Hills winemaker and educator Hylton McLean (Honey Moon Vineyard).

Masterclass Two –  The Cabernets

Thursday July 18th 6-8pm

Elegant, mysterious, delicious – enter the distinguished world of The Cabernets. At this session you will taste through eight wines to learn more about Cabernet Sauvignon, Cabernet Franc and Cabernet blends. Presented by Adelaide Hills winemaker and educator Hylton Mclean featuring guest winemaker Greg Follett (Lake Breeze, Langhorne Creek).

Masterclass Three – Grenache

Friday August 16th 6-8pm

Grenache produces some of the most sumptuous wines in the world and South Australia is home to some truly treasured examples. Once upon a time Grenache was blended and fortified beyond recognition but is now taking its rightful place as one of our premier varietals. At this session you will taste through eight Grenache examples.


RESERVED – 10 wineries pop-up at the South Australian Museum

Take off your ugg boots, get out from under that blanket, and shake yourself and your friends out of their winter hibernation for an evening – it’s time to socialise with a wine in hand.

Ten wineries are popping up in the foyer and Mammals Gallery of the South Australian Museum on Friday, July 13, all of whom are keen to share with you some very drinkable treats – wines that have been resting and maturing in preparation for this very moment.

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Nothing says ‘Merry Christmas’ like a NWETC Gift Voucher!

This Christmas, rather than giving something that will only collect dust, why not give the gift of an exciting (and educational) experience!

The National Wine Education & Training Centre’s gift vouchers are the ideal gift for the wine lover interested in developing their palate, or a novice just starting off on their wine appreciation adventure.


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The NWETC at Champagne Fest

The National Wine Centre’s always popular Champagne Fest was held Sunday, October 29th, 2018 and the National Wine Education & Training Centre was lucky enough to be involved. NWETC wine educator Yaelle Satlman presented two sparkling wine masterclasses, each one full with eager bubbly-lovers looking to learn more about their favourite wine style.

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