Are there certain varietals that REQUIRE the presence of oak?

Are there any that FORBID it?

If I am at a restaurant looking at a wine list (without descriptions), can I
know which are oaky and which aren't simply by the varietal?

And finally (I'm looking for personal opinions here), do raw oysters go
better with non-oak. My personal opinion is yes, but I've only had non-oak
the last 2 times, far too few to reach such a broad conclusion, as there
may have also been other contributing factors.

Thanks in advance.

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