Let’s not forget something simple: wine gets delivered into one door, then magically gets more valuable, then goes back out the door (for retail, in the hand of the customer; for restaurants, in the stomach of the customer).
How does this happen? What determines how much more valuable that wine becomes?
It’s not simply math (or if it is, you’re missing out).
Wine sold by somebody who knows their stuff, is passionate, can target tastes and answer specific questions, has greater value.
Wine served in good stemware at the correct temperature has greater value.
Wine that is not a commodity but rather something limited and artisanal has greater value.
Don’t confuse value with price. Price has nothing to do with the value question.