Some drinkers like cloudy ferments and some do not. A cloudy fermentation is, generally speaking, still active (in one way or another). When the fermentation has come to an almost complete halt the brew tends to clear. The clearing process can take some time to complete hence wines especially and beers often are left to age. The ageing often adds a certain characteristic to the brew, be that wine or beer or whatever (kim-chi!? :). That characteristic is as often sought after as any fresh/yeasty tasting brew. "Yer pays yer money and yer takes yer choice....." Many drinkers think the wine immature if it is presented cloudy - and they are often right as far as home brews go.
"Village wine" made in the Greek hills by traditional methods (yup - with feet and natural yeast) is often drunk slightly cloudy because it is often (if not usually) drunk young - often within the year it was made. They drink it in preference to (bottled) clear wine perhaps because of the low cost rather than the flavour.
On the other hand it can be the case that wine is fast fermented, filtered, plied with sulphites and possibly flavourings and bottled like some "alco-pop". As noted these are often clear "brews" too and often attract criticism for being "industrial plonk".
If one really wants to have cloudy wine one can always add some yeast from a bottled suspension kept conveniently close at hand. IMHO that is the only material difference between cloudy and clear brews. The yeast will be fresh and vigorous and, err, tasty and be full of useful nutrients/vitamins.One can add a little or a lot as one prefers. Mmmmmmmmm. But not for me.