I have increasingly grown to enjoy Vin Santo. Compared to the majority of other dessert wines, most Vin Santo is moderately to lightly sweet. It occurred to me that this is a good choice as a post dinner drink when something sweeter isn’t appropriate, as in a pairing for a certain dessert. Also, it would seem a viable choice for those who simply do not enjoy overtly sweet wines. Any thoughts on this? Thanks.
More please and pass the biscotti?
Shhh… People will catch on.
Vin Santo is a minor subcategory in the almost-ignored category of dessert wines. Having seen the horrific price appreciation on everything that gets popular, the more people that ignore it, the better. 
Depends on the Vin Santo. My favorite, and in a QPR sweet spot, is Felsina which fits your description and is a beautiful pairing with butt-kicking biscotti. Others, like Rocca di Montegrossi, are thick, sweet, complex, and amazing but more in line with what you would consider a sweet dessert wine.
It’s OK but more often than not, I’d pass on them.
One of the problems with sweet wines is exactly the term you used. You said for a “non-stickie” drinker.
A good sweet wine is NOT sticky. The cloying, sugary wines that are sticky are usually not all that enjoyable after the first two or three sips. The Australian “stickies” that get 99 points are perfect examples, as is most PX sherry, etc. And a lot of Sauternes. A really great sweet wine is more complex than any other wine, but if the emphasis is only on sugar, it’s a sticky and usually rather simple. Consequently, I usually end up with a Spatlese as my dessert wine.
Madeira. The huge acidity makes them not sticky.
Try the 2004 Isole e Olena Vin Santo if you can find it. Beautiful acidity, texture, and layering. Almost as good is the 2004 Felsina Vin Santo…
If you want lighter, less sticky dessert wines, try Moelleux from the Loire, or Vendage Tardive (late Harvest) from Alsace. The US has similar late harvest wines, but they can be made in any style so hard to determine their residual sugar.
Madeira.
Bingo. The only sweet wine as great as Tokaji-aszu IMO. Different of course, but equally wonderful and largely because of that amazing balance.