New World Oak vs. Old World Ripe Fruit

I’ve hit a spell of mistaking ripe fruit on wines from the old world for American oak when blinding in prep for my certified exam. Really, I think I’m just having issues recognizing new oak in general. For example, in the last week on three separate tastings:

I called McLaren Vale Shiraz on a 2014 Delas from St. Joseph. (Fruit was bright. Thought I smelled new oak)

i called Mendoza Malbec on a 2015 Pavie Macquin

I called Chianti Classico on a Big Bold 2012 1er Cru from Santenay with a lot of tannin (didn't catch the oak)

I remember even thinking while tasting that the structural issues didn’t quite match my calls; however, I have been convincing myself on the nose (which obviously comes early in the grid) with regards to American oak (or lack thereof) and letting that largely dictate my initial and final conclusions taking precedent over structural components.

I need help with oak!!!!

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