Interview with Cécile Debroas Castaigns, WSET Wine Instructor

Cécile Debroas Castaigns is a certified WSET instructor at WiSP on the Toulouse campus. Originally from the Rhône Valley, she has always been immersed in the world of wine. Her career has taken her from Gigondas to Saint-Tropez as an oenologist before pursuing a Master of Science in Wine Management with the OIV, which led her to explore vineyards around the world. She then lived in the United Kingdom, where she distributed wines from Roussillon. Upon returning to Toulouse, she became a partner in a company specializing in the distribution of “signature wines,” an exciting venture that reinforced her desire to share her knowledge. Teaching WSET courses then became an obvious choice. Driven by a constant quest for deeper understanding, Cécile embarked on the Master of Wine program. She answers a few questions for us. 

What does a WSET course offer to those who want to better understand wine? 

WSET provides a methodical and universal approach to wine, which I consider to be the foundation for working in the industry. It goes beyond tasting; students learn to analyze each wine based on its environment, grape variety, and production method. This training offers solid keys to understanding, both for professionals and enthusiasts. Level 2 is accessible to everyone and helps develop a strong general knowledge of wine. WSET Level 3 in Wines is more demanding and is designed for those who want to refine their analytical and synthesis skills. 

In your opinion, what are the advantages of a WSET course compared to other wine-related training programs? 

WSET qualifications are globally recognized and highly valued in the wine industry, making them an exceptional training choice. This continuous education program is extremely rigorous, both precise and comprehensive, allowing students to gain an in-depth understanding of wine and its environment in a short amount of time. 

WSET complements sommelier or oenology training programs which focus more on technical skills and craftsmanship. While oenology courses provide expertise in wine production and sommelier training covers wine service and recommendations, WSET structures the theoretical and analytical understanding of wine through a methodical approach. It helps develop critical thinking and a global vision of the industry, which is essential for evolving in the modern wine world. 

Even Level 2 helps students gain real confidence and a better grasp of the wine industry. Working in the wine industry is not just about knowing French wines; having a broad knowledge of wines from around the world is crucial, especially when catering to an international clientele. 

Another major strength of WSET is its unique tasting methodology. Unlike traditional approaches, WSET offers a structured and objective framework that allows for precise evaluation of a wine’s quality. I often compare tasting to art: just like in painting or music, one must master the basics before developing their own sensitivity. 

Finally, one of WSET’s greatest strengths is its focus on the relationship between wine and its terroir. The program emphasizes the connection between grape varieties, soil, topography, climate, and the actions of growers and winemakers, fostering a deeper understanding of the factors influencing a wine’s style and quality. This theoretical aspect and its direct link to what we have in the glass are particularly enriching and are not as clearly taught in most other wine industry courses. 

What are the main challenges for students taking WSET Level 3 in Wines? 

The WSET Level 3 exam requires more than just memorizing knowledge. Students must connect various elements: climate, soil, grape varieties, winemaking techniques… Everything comes together to explain why a wine has a particular style and quality. It’s a true intellectual exercise, and that’s precisely what makes this training so exciting! I support my students by providing tools to structure their thinking and training them to analyze and synthesize information. The goal is for them to be able to explain a wine with clarity and precision by the end of the course. 

You are passionate about blind tasting. How do you integrate it into your training? 

Blind tasting is an incredible exercise because it forces us to focus solely on the wine’s characteristics, without being influenced by the label or appellation. I love organizing fun workshops during my WSET classes—it helps students sharpen their palates and critical thinking. The idea is to make tasting interactive and accessible. With a little practice, anyone can develop their senses! 

What do you love most about your role as a WSET instructor? 

What drives me most is sharing knowledge and exchanging ideas. I love seeing my students progress, those moments when everything clicks for them, and they gain confidence. I also enjoy challenging preconceived notions and showing that the wine world is rich and open to everyone. And, of course, seeing my students succeed in their exams is incredibly rewarding! 

Toulouse is your favorite city. Can you tell us why? 

Toulouse is a vibrant city, a great place to live and enjoy wine! The region is full of fascinating vineyards, from Cahors to Jurançon, as well as Fronton, Gaillac, and Madiran. To deepen their knowledge, I recommend visiting some of the city’s excellent wine shops, such as Le Temps des Vendanges by Eric Cuestas, named Best Wine Merchant in France by La Revue du Vin de France, offering a superb selection of organic and natural wines from small producers. Also, Le Numéro 5 Wine Bar, voted Best Wine Bar in the World, has an impressive list of French and international wines. Other great spots include L’Envie (Place des Carmes), La Boutique des Saveurs (a discreet but treasure-filled shop with iconic international estates), La Cave Spirituelle (website, Rue de la Concorde), and Le Tire-Bouchon (Place Dupuy). These places are perfect for refining your palate and expanding your wine knowledge. 

A final word to encourage wine lovers to join your WSET courses in Toulouse? 

I would say three things: 

1. Learning is, above all, about the pleasure of deepening your knowledge and understanding what makes wine special. 

1. For wine professionals, it’s also a great way to validate their expertise with a recognized qualification. 

1. It’s an adventure that combines rigor and passion, and I love sharing it with my students. 

Don’t hesitate—whether you’re curious, an enthusiast, or a professional, you’ll come away enriched and confident. And most importantly, you’ll never taste wine the same way again! 

See you soon in Toulouse