Good luck to you! To me, there's something epic and mythical about 26.2. However, it's also reasonably attainable, unlike, say, reaching the summit of Mount Everest (the real one). The distance is unforgiving in the sense that you really can't fake your way through it. You have to put in the work over a long period of time to get ready, which makes race day very rewarding. However, even with all that training, there is no way to avoid the pain that sets in during the latter stages of the race. For some it comes earlier than others. For me, it seems to be about mile 18-19 (whether training or racing). You just have to push through it, which also can be very rewarding.
I am not a regular marathoner, largely due to time constraints, but partly because of the toll the training and racing takes on my body. Some people can run them back to back to back, but I am not one of those people. However, now that I have gotten talking about it, I'm sure I'll start investigating marathons that dovetail with the Wine and Dine traininig.