There are no salty wines, but there are many that relieve the saltiness of salty food. Tannin, a bitter, astringent substance in wine, is good with fatty, grilled meats. The taste of new oak turns up in many wines today, because the wines are stored in new oak barrels that impart flavour. Oaky wine, however, is rarely a friend of food. Lastly, 'fruit' is an important concept.
All wine comes from fruit, of course, but some wines taste 'fruitier' than others.
Wines are fruitiest when they're young, then lose that fruit as they age. Young New World white wines tend to be very fruity, young European white wines less so. But the fruit of young red wines, which is subtler than the fruit of young white wines, is often a boon in food-matching. It isn't easy and labels aren't any help. With experience, you will be able to discern which wines have what profile.