There are no salty wines, but there are plenty of wines that relieve the saltiness of salty food. The classic mate for briny stuff from the sea is lemon, because acidity cuts salt. 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 flavor. Oaky wine, however, is rarely a friend of food.
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 don't give you any help. With experience, you will intuit which wines have which profile. It will go with practically anything but dessert.