Well guess what - You are NOT wrong.
Flavor recognition is highly subjective. Every wine has over 1000 flavor compounds, and
detection and recognition of these flavors is highly dependent on an
individual’s physiology and psycho-emotional background.
When we smell a wine, aroma compounds are brought to our organoleptic neurons in the nasal cavity which are wired directly into the memory and emotion centers of the brain. Recognizing a particular smell, such as lemon, requires that a person has developed a sensory memory and a cognitive response to that smell. So, in plain terms - you have to have smelled a lemon before, and associated the word lemon with that smell, and possibly even have an emotional reason, positive or negative, to remember it. (e.g. My amazing grandma always served lemonade to me when I came back from playing outside with my friends.)
On top of that, some people just do not have the receptors to respond to certain compounds. For one example, I have had customers standing side by side smelling a grapefruit slice which was placed in a neutral white wine finding out that one of them could smell the grapefruit and the other couldn't smell a thing.
Keep in mind that if you haven't ever really paid attention to smells in wine, and no words are jumping out in your head when you have a glass in front of you, that's ok! You're starting to pay attention now. The words will come. Not only that, you can practice. Next time you eat a plum, smell it first. Take a bite, Let it warm in your mouth, then pull a little air through your mouth to have the smell reach your brain retronasally. Think about the word plum while you do this, or write it down so you can secure it in your mind both visually and in tactile sense. Drop a slice of plum in a neutral red wine (something cheap from a jug or a box that doesn't have much of its own aroma) and smell it again so you can start to recognize what plum in alcohol smells like. Do this with several flavors.
The listed flavors on a wine menu or on a wine bottle are suggestions of typical possible aromas and tastes only, or tastes that a winemaking team (not an individual) may have detected. There are some 'typical' flavors associated with certain wines (e.g. Tar and Roses for Barolo), but that doesn't mean everyone has the capacity to detect those aromas. Additionally, flavors vary by producer, style and vintage.
Your best strategy will be to try wines for yourself and develop your own flavor recognition markers for each one. Trust your instinct. If you think a wine is smelling like bubble gum or banana, and nobody else is saying so, just go with it. Write it down. See if you find that smell in another example of the same wine. Have confidence in what you smell and just enjoy it. You don't have to be a wine expert to recognize what you like.
