You can tell that the French take their wine seriously because of their wine laws. It may only be called Pomerol if it is from a small set of vineyards, and harvested by virgins at full moon at the south side of the hill or something rather. Very serious. But the wines are very good, and the Appellation Controlée does provide a degree of customer protection and quality guarantee that seems to work.
I live in Australia myself and although one of the most expensive wines comes from this country (Grange), I'm often left with a vaguely unsettled head and stomach after drinking Ozzie wine (no I can't afford Grange). Never a problem with European wines, or Argentinean organic ones for that matter. And other than prohibiting contamination with proven poisonous chemicals, there seem to be very few laws in making wine in most countries, I believe the same goes for American wine. It's allowed to boil wood chips and mix the extract with the wine to create a woody flavour, for instance, forget about rising in casks.
So after this rather lengthy introduction, here is my question. How come that this vital issue escapes our attention? Why don't all of us demand strict wine laws? What should it be anything else than crushed grapes that have fermented with the little yeasty boys that live on the grape skins?