@wineview it's all about perception, like Bryan said. The sucrose of table sugar breaks down into glucose and fructose. I have a couple step-fed dessert wines that had residual sugar when done, which is mostly fructose. I really liked the flavor of that "sweetness"!! But then there's a caveat. (There's always a caveat, dammit!) Glucose is pretty much used throughout the body but fructose is only metabolized in the liver. So too much can be unhealthy. Taking this further, consider all the products with high fructose corn syrup. I'll stay off that soapbox for now.
