And you aren't wrong, but any yeast will ferment a wine to dry. the question is, are you looking for a certain flavor profile? any flavors you're trying to enhance or minimize? drink it now or are you patient?
I've done an awesome cherry on red star champagne yeast, but it had a strong up front flavor and needed a lot of aging. the batch on EC-1118 came out more balanced, but sharper and was ready to drink sooner - but I like the red star batch more once it aged out.
Articulate your goals and the yeast experts will be able to help out.