I still do contend that the backsweetening I do isn't a fix, its a choice. But this is a bit of symantecs.
I usually ferment dry and malo ferment say 80 percent of my ciders, cold crash 20 percent (cvillekevin's preference). I then go through and pick the best "wines/ciders" I have from that year (which yeast produced the best results). From there I now get to add variety of how I want to bottle it. That could be simply leaving it alone, making a champagne, making a 5 gallon keg of woodchuck for friends coming over in the summer, etc.
I have tried several foreign bottled ciders and I didn't get vinegary nose to any of them - not sure if you are talking about some home experiments gone wrong. Additionally, I don't have any ciders with vinegary noses to them either - that is a sign of poor sanitation or oxidation, usually not a style choice. All my stuff that is fermented dry is perfectly worthy of drinking (the blander ciders just have less body/appley notes).
Point being, I love the ability to create variety in my cider stash. Backsweetening is a great way to keep SWMBO happy and put a large variety of drinks out there for her (Raspberry, Granny Smith, Peach, Woodchuck, etc. flavored ciders).
While I typically save the blander ciders for backsweeteing into woodchuck styled draft ciders, I also save at least 5 gallons of each of my top three demijohns to make my year's champagnes. Point being - I don't just backsweeten the bland ciders to fix them, I choose to enhance my best wines with backsweetening to make them my semidry champagnes.