Hi berriesnd mead - and welcome.
Part of the drinking experience is the way the wine FEELS in your mouth. How viscous is it? How smooth is it? And cloudiness CAN mean that the particulates that are causing light to be absorbed by the wine and not allowed to travel through the wine are large enough to feel on your tongue. Those particles can be proteins, tannin, pieces of fruit or yeast. Can those particles spoil your enjoyment of the wine? I guess if all you want is to feel a buzz from an overly high ABV wine then they might not, but if what you are looking for is a mouthful of wine that is so pleasurable in and of itself that it compels you to take another mouthful then , in my opinion, you want to avoid cloudiness. In any event, I would argue that a wine that is not bright and clear is a sign of poor wine making and I say that as someone who has one gallon of dandelion wine ready to bottle and a second gallon made at the same time from the same harvest of flowers that is still not bright and clear enough to consider bottling...