This is one of our dispatches from a busy weekend at the Food & Wine Classic in Aspen
Look over almost any wine list in a restaurant—whether the food is coming out family-style to undressed communal tables or being uncovered in a show of well-rehearsed choreography by an army of tuxedoed servers—and you’ll notice prices that range wildly. I ate a meal recently at a restaurant boasting bottles between $60 and $24,000. But what are the reasons for that disparity? At the Food & Wine Classic in Aspen I sat in with Mark Oldman, wine writer and author of several books, most recently How to Drink Like a Billionaire. Oldman was running the seminar Wine for Zillionaires, where he was guiding people through a tasting of some of the most expensive wines on the planet, and explaining how they got that way.
Here's the rundown: