Dandelion wine or mead?

So this spring I want to make Yoopers dandelion wine recipe https://www.homebrewtalk.com/f79/dandelion-wine-21095/
If I switched the sugar for honey would it be wine or mead? How much difference in taste would there be? Would it taste good?
I've never made dandelion wine or mead (of any kind). Any ideas, tips?
Scott

I would probably say it would be dandelion mead. I'm in the middle of making my first batch of mead now. I put oranges in the primary and took out for secondary but wouldn't call it orange wine! It sounds like a nice recipe though! Good luck : )

Technically, there is not enough sugar in dandelion to ferment by itself (only traces of nectar), so that's why we're normally using sugar to make a "wine".

Also, practically, a mead is simply a "honey wine".

Heck. If it was me, I'd be creative and call it a "Taraxacum Honey Wine".

*EDIT*: Out of interest, that's the recipe I've (mostly) followed the first time around and It turned out reaalllly good: http://winemaking.jackkeller.net/request180.asp