It's hard to explain, it can be made sweet or dry. It's not like wine, and it's not like beer, but it's closer to wines than beer.

I prefer sweet myself. However, every batch I've made is different. I've never made a straight plain mead anyway, everything I have has spices in it. I"ve drank plain mead, but I prefer the fruity stuff.
The lemon mead is nice and lemon, reminds you of summer. The yule mead is intended to warm you a little and be taste on a cold winter's night. I haven't tasted the pear mead since it finished fermenting.

I should mention that with champagne yeast you can get a high alcohol content, and 21% packs quite a punch (42 proof). YOu can freeze if off sooner to stop fermentation if you want a lower %age alocohol if you keep up with it using a hydrometer. There are some specialized brewer's chemicals that can do that as well.

The orange ginger firewater mead tastes like a malt. The blackberry tastes like blackberry and it's very sweet. The coffee mead....I haven't tasted recently, it hasn't aged enough yet to be drinkable.
A few months ago it was really starting to taste like coffee.

It takes a bit of practice, and refining. It's not that hard though. I have tasted some very very good brews. I've never bought from a commerical meadry online, but I've heard that some of those meads aren't that good.

I have met a man who is so good at mead making, he was challenged to make a goat's milk mead, and it was really good. We in turn, challenged him to make a spinach mead. We'll taste the results next year