I concur with people who say you should drink what you like.

___But___ I would add that it would be courteous and thoughtful to provide a dry wine for your guests who might dislike drinking something syrupy with the non-dessert parts of the meal. (I think this is just like the need to offer plain water along with soda, if you serve bottles of soda with meals.)

I've too often been at people's tables where the only wine they serve throughout the meal is a Moscato d'Asti -- which is white, bubbly and to my mind bears a remarkable resemblance to Seven Up or Sprite. It just happens to be alcoholic. And I personally can't stand it.

Of course, as the famous saying goes. "de gustibus non disputandum"... but I'd still think that there should be a sweet/non-sweet choice.

(But don't get me started on American propensities for adding sugar to savoury dishes -- dried fruit in the salad, sweet salad dressings, meat cooked with sweet sauces, etc. etc.

That's another issue, but one on which I have similarly strong feelings.)