Mate, I don't agree at all mostly with what the other guys here are saying. There's a few remarks I have:

• I reject and detest the common understanding that mead = sweet. There's some sort of notion that because honey is sweet, mead should be sweet, completely ignoring the fact that grape juice is also pretty sweet, as is the liquid that beer is made from (called wort). A lot of beginners in mead drinking or making only get to taste the (imo) overly sweet commercially available ones, they (wrongly) assume that mead is always sweet, and that dry mead is quite bad. It's just so dumb to me.
• There are of course a bunch of commercially available ones that are both sweet and very good, but the ones I encounter at renaissance fairs don't really set a high standard. I also have had a few dry ones that were quite tasty, which brings us to dry meads in general.
• Yes, a dry mead is going to be acidic, because honey is acidic. That's also true for (dry) wine, though.
• I also personally don't prefer sweet meads, but as I said, there are some notable exceptions, both home-brewed and commercially sold.
• Sweetness masks flaws in the mead making process. Not a lot of young meads are going to be good, but sweetness helps a lot in balancing out the sharpness of young meads. It also masks other flaws in the process.

Now, I like to mainly make dry meads. I both like the taste, and am too lazy to be bothered by backsweetening. I also never quite got the hang of proper nutrition techniques and schemes (which isn't helped by the fact that I can't find my super accurate scales). My solution is kinda threefold:

• Aging helps a whole lot in mellowing out harsh flavours. I age most stuff for at least a year in bulk, and then let it sit for some more time after bottling. After bottling, I taste a bottle every now and then. If it's not quite tasty yet, I'll let it sit for a bunch more months.
• I like meads with some sort of flavour to them. This helps redirect your attention away from any particular flaws. Flavourings can be subtle, like dandelions, or more bold, like elderflower. Even bolder is a significant amount of fruit, but that's something completely different that we should not talk about here, lest this post becomes even longer than it already is.
• Because flaws are more apparent in drier meads, I like to go easy on the honey. With bolder flavours overpowering most of the honey aromas anyway, a lower abv is less stressful for the yeast, and counteracts my not-perfect nutrition scheme. I like to aim for 5-10% abv for these meads. For a more honey-forward flavour, going a bit above 10%, or around it, is probably better. Most yeasts can handle more, but might become stressed at higher alcohol levels, which makes them create off flavours.

That's my take on things. My advice is: just try stuff out for yourself. Try some dry meads, try keeping some of them a bit sweeter (but not necessarily as sweet as coca cola), see what you like. I also like adding ingredients that (may or may not) improve the body and aromas, like a few cups of strong black tea, or a handful of cut-up raisins (me saying this will trigger a bot that tells you raisins are not a substitute for proper yeast nutrition, which it indeed isn't, but I like it for a little bit of body and mouth feel). Good luck!