The move would expand on the wine tastings and classes already offered by the Wine Down educational arm of the college, resident sommelier and catering manager Paul Tudgay said.
"It will be for families, small groups, big groups and professionals who have a big interest in wine, want to learn more about things like cellaring and tasting and want to meet some of the best winemakers, sommeliers and viticulturalists in the district."
The experience would begin on the Friday evening with a winemakers' dinner, carrying on with masterclasses on Central Otago wine and pinot noir on the Saturday, lunch at Amisfield winery and exclusive cellar tastings.
It would conclude on the Sunday with a cellaring masterclass at a private lodge, located in a vineyard, and a final lunch.
"[It is about] getting people thinking about wine the same way they think about food - really taking away the elitist things about wine and approaching like you are going to the market to get a fine cheese."
To be marketed around the country, the weekends would bring people to Queenstown to learn about wine, "rather than trying to get them once they are off the plane", Mr Tudgay said.
He expected the weekends could cater for up to 25 people, with the potential to run every weekend depending on demand and the availability of local wine industry figures to take part.
QRC chief executive Charlie Phillips told the Queenstown Times the weekend experience was the first of a number of different experiences the college could offer in the future.
Another event he hoped would be operational before Christmas was a food weekend, where people would assemble ingredients such as honey and other local produce such as select meats and come together to cook them later in the weekend.
