It has been difficult, however, for France to come to grips with the modern, fiercely competitive, tirelessly iconoclastic and innovative wine world. The problem is that the average French wine producer simply cannot understand any criticism of his (and most are male) wines. He is so imbued with the notion of terroir, the belief that his wine can be produced only from his patch of land, in a way enshrined in the all-important AC regulations, and that he is really only a human instrument of the unique expression of that land, that he finds it difficult to understand the New World's unfettered winemakers, many of whom see man as the most important, controlling factor in wine production.
Complacency has slowed winemaking improvements in France, but the great change in French wine producers since the last generation is that virtually all of them now have some formal training and understanding of why, as well as how, they do what they do. And most of them now travel to other wine-producing countries as well, which must be a good thing for us all.
There is a broad difference in style between French wines and New World wines which reflects the relative reputations of the two, although the distinction can be increasingly blurred. Generally, the French feel that they don't need to woo the wine drinker with obviously fruity wines designed to be drunk as soon as they are bottled. Instead, they tend to make wines for the medium and long term, in the restrained style of their forebears, so that the average French wine will probably take more effort to appreciate than its New World counterpart but may well repay that effort and will almost certainly last longer.