Sommeliers undergo intensive training to become internationally certified wine professionals. Master Sommeliers spend thousands of hours crafting their knowledge, gaining experience, and passing the daunting exam, available only once yearly. After all the dedication Sommeliers put into their careers, they find work at high-end restaurants, wine bars, and sometimes with wineries themselves. Similarly, chefs put years into their art, attending fine culinary institutions with the hopes of joining prestigious eateries or opening their own and making a name for themselves. Legends hold the top spots in both fields, giving newbies something to aspire to.

Happily making my way downtown for dinner, the first thing I noticed about Kiki's Greek/Mediterranean restaurant was that it was difficult to notice at all - I went into the wrong restaurant next door. The restaurant with lights.

Nothing is better than an excellent glass of wine paired with the perfect meal. If properly matched, the wine will lend depth to the meal, bringing out a myriad of wonderful tastes and flavors.

Drinking less wine is pointless because it has many neurological and physical benefits for the body. However, the healthy wine debate continues to rage on.

Imagine the scenario: you're having a great time and just left Gabriel Kreuther or perhaps Valbella in Bryant Park, after a tantalizing tasting menu and great wine. One of New York City's great offerings to foodies everywhere is a surefire epic meal out at a stellar restaurant.

A wine lover's cabinet won't be complete without a Riesling. And contrary to the reputation it has gained as a sweet-as-sugar wine, it's not just for the sweet tooth. Riesling can be a sommelier's or anybody's go-to drink: the one you can bring to most parties or eat with most food.