It depends on how much you like viscosity (chewy-ness) vs austerity in your wine. The cooler the climate, the less unfermentable sugars (glycerol, etc) are in the wine in place of good acidity. The hotter the climate, the riper the fruit, the more chewy and fruity but less acidic. Generally, the 'new world' wine regions are a little hotter than Europe, on average, and you get more 'chewy', more 'biting into a plum' fruity, where old worlds give you funkiness and spice rack qualities with better food friendly acidity. These are grand generalizations, of course.
It's similar to comparing the flavor profiles of a:
Cali APA- big bold inescapable grapefruit, but otherwise clean taste profile. Nuance and finesse maybe not in the first sentence use to describe them.
and a
Belgian PA- peppery, a little banana, but otherwise drier and more austere, provided you like spice, more drinkable because it's drier (although I'm not referring to the high abv stuff)
If you like the former, go for USA and Australian wines, etc. If you like the latter, spain, italy, france. It's hard to buy a Cotes du Rhone (which is a French Grenache based wine) and not like it, but the general American public will usually like the big fruit wines more often.
Studying wine is the study of geography and place, more so than beer where it is more of geographical historical precedent. e.g. No one can make a Cotes du Rhone in their house (well, except the french), but I can make a Saison.
EDIT: sorry if this was florid, but I'm paid to talk like this for a living.
