What yhn said 'don't confuse fruity with sweet'.
It's a broad generalization, but New World, tend to have more fruit forward wines. But so are some 'Modern' Old World (Europe), especially modern Italian. Warmer climates tend to produce riper grapes that ends up as fruit forward wine. That said, I've tasted some Cali Cabernet Sauvignon and Pinot Noir that tastes like it was 'Traditional Old World'.
Wintarelli's advice to look for descriptors that match the style you like is spot on. Generally speaking you may find more that fit that profile from France and Italy, but beware: there are lots of fruit forward wines from there as well, so, it's best to learn to associate the descriptors that accurately describe what you like, and take your time in developing generalized conclusions about regions/grapes, etc.
On the point of sweetness, some of the best wines are sweet, but they are very balanced sweet wines with fruit, and acidity to balance the sweetness. Paired with the right food, and served at the right temperature, they make for incredible experiences. Sweet wines without much fruit, or acidity tend to taste syrupy and cloying