Hi Ray
I think part of the problem with sweet wines (which I love if it's the
right wine at the right time) is the overpowering nature of
concentrated sugars. In a balanced degustation meal of 10 courses &
wines to match, it would be unusual to have more than 2 sweet courses
as it would be unusual to have more than 2 sweet wines. We tend to eat
dessert at the end of a meal as the sugar can blunt our appetite &
palate, to this end then we would drink 5 to 1 dry wines to sweet. Not
an unusual ratio I would think. So dry wines do get drunk a lot more
often and not just because of fashion (though there are a great many
wine tragics of course) Cheers Andrew