Carve-out in the tariffs

I understand Diams are already cheaper than quality corks. So producers who would rather pay extra for the privilege of selling their customers damaged wine didn't need a tariff exemption to keep doing it.
 
originally posted by Keith Levenberg:
I understand Diams are already cheaper than quality corks. So producers who would rather pay extra for the privilege of selling their customers damaged wine didn't need a tariff exemption to keep doing it.
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Yea, but doesn't this now mean producers will not have to pay that much extra (perhaps they will even pay less) since Diams are going to be more expensive in America with the tariffs.

Will producers start moving away from Diam because of the cost factor?
 
until you know the price difference between regular cork and DIAM cork there is no way to answer this question. plus, since DIAM corks are themselves cork, i doubt whether it is known yet if DIAM corks will be tariffed. the question of how many wines are returned corked and the cost of that to the producer must be answered as well.
 
originally posted by robert ames:
u the question of how many wines are returned corked and the cost of that to the producer must be answered as well.
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A very small fraction. Main reason to minimize odds of corked wine is consumer reaction. Althugh a significant minority of consumers won't notice TCA, it's likely that a bigger proportion will notice it but not ID the issue as TCA/"corked" wine and assume that's the way the wine/producer/type taste.
 
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