I am pretty sure the practice is mostly non-existent in Europe. At least in appellation wines.

But when people complain that low-cost wines are better in the new world, my experience is that they are invariably referring to the fact that they can get a consistent fruit forward 'shiraz' for $13 but when they taste a cheap French wine it's nothing like that.

Fair point however.

I have found in the last couple of years some makers have started to move to more of a French style. In the world of whites, the cougar juice is giving way to a better old world style wine.

I agree there are some suspect fruit bombs out there that people think wine should taste like. I hope that is changing.

E.g., kinda like the German beer-making standard vs. "anything goes" Belgian-style ales.

https://www.europeanbeerguide.net/reinheit.htm

I'd also be interested to know what is and isn't allowed in wine.