I don't sweeten my wines (I like them dry) but I use honey in one of my recipes (crabapple wine) on the forum. It really smooths out the flavors, while the sugars are fermented out.
It doesn't make the wine taste like mead, though. I mean, there are lots of sugars we use in wine- those from the fruits themselves, table sugar, raisins, honey, etc. Most sugars ferment out completely, and leave just a little body (raisins) or alcohol behind (simple sugars). For a flavor impact, you have to add a large amount.
Honey brings great things to beer, wine, mead, and cider. It's not either/or.