Interesting observations! In a way, I hope that this is the beginning of a turning of the tide from a public preference for wines that "don't offend" in any way, and have to have that hit of residual sugar. It's not that there aren't great sweet wines in the world; of course there are, and their legendary status can't be called into question. But as you know, here in northeastern North America there is a definite preference for the sweet and innocuous among visitors to tasting rooms, and this demand - real as it is - forces many wineries to produce that style of wine simply because it sells, not because the winemakers themselves would do it that way if they had an economic option. Hopefully if more young people (the future market, after all) prefer dry wines, the long-awaited impetus to begin experimenting with dry table-wine styles where this has not happened before may finally be born.