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Hidden at the top of an unassuming building a few blocks from Penn Station is a sleek room dedicated to wine education. Here Turkish-born Dilek Caner, formerly of Alain Ducasse and Wine & Spirits magazine, holds court in a white-washed space with a backdrop of the Manhattan skyline interrupted only by bottles which chill on the window ledge in winter. Classes range from one-night intensives to eight-week master classes. And though Caner's demeanor can seem almost nervous at the start, her soon-flowing elucidation of generally overlooked details in the harvesting and fermenting of grapes means you'll leave more informed after one of these lessons than you would from multiple evenings spent sipping and swirling at other wine destinations. — Alexandra Vallis