Most food and drink registers some sort of a reading, whether we note it orb not, of intensity of flavor. At one extreme we might find such scintillating culinary delights as plain tofu. The taste is so subtle you could sleep right through it. There are numerous stops in between. Wine is no different.
Some wines are delicate and subtle in character.
Both types, and those in between have their place. The parameter of dryness or sweetness is problematic for several reasons. Whatever its historical basis, this idea has outlived its usefulness. Second, the perception of sweetness in wine can be deceptive. Sometimes it is the result of residual sugar left after fermentation.