That is such a personal choice because if you do not like off dry wines/meads you may not enjoy an off dry mead. That being said I find that most fruit based wines/meads, including pyment, are much better when finished in a style other than dry. The sugar, whether it be residual or backsweetened, tends to bring other characteristics forward that you would not typically notice if the product is simply served dry. If you are unsure simply allow the pyment to ferment to dry and bottle some dry/medium/sweet & decide for yourself. Just remember what you end up liking with that pyment can change as you use a different type of grape and/or make a different type of mead. Just my 2 cents worth.
Motto: quel che sara sara