A dry wine is just one with no to very little residual sugar. Make sure to use a yeast that has an abv limit beyond the possible abv based of an original gravity reading of your wine must. If doing anything at 14%-18%abv I would suggest lalvin K1-V1116, anything under 14%abv then I like lalvin 71b-1122.
A painting says a thousand words. But a painting while on good mead just looks funny!