Real quick question about fruit wines
 

I have been making wine for a couple years now, and have always
fermented my wines to complete dryness then sweetend. A couple of
weeks ago I "think" I read somewhere that when making a fruit "country"
wine, you are not supposed. Something about losing a lot of the fruit
flavor. For the life of me I can't find that page again. Is this
true? Thanks for any help.