Wines are microbially stable and considered dry when their RS level is below 2.0 g/L. Adding sugar above this level can encourage the growth of some spoilage microbes, so sterile filtration is a good idea if you're going to bottle much above 2.0 g/L RS.

If you can't or don't want to sterile filter, it would be a good idea to keep the molecular SO₂ levels between 0.5 and 0.8 ppm when bottling above 2.0 g/L.

RS trials are a great idea because once you add sugar to a wine you're more or less stuck with it.

The only way to remove the excess sugar would be fermentation (Brettanomyces often does this without you having to ask) or blending, and it's easier to make the right add from the beginning.

Setting up an RS trial is easy, and it can be surprising how a little sugar can change the character of a wine.