Is there a best sugar to use for wines?
All natural sugars are basically the same.
Do not consider artificial sweeteners as they will not ferment. We are talking here over normal natural sugar.
If you use table sugar it is the most neutral in flavor.
Most other sugars (take for example brown sugar that contains molasses or caramel for flavoring)m add flavor to a certain amount to your wine.
Other sugars may also give a colour hue to your winer (brown sugar).
Honey only contains 80% sugar. Therefore you will need to add more honey as would you do with plain sugar to get the same alcohol level.
Besides that honey certainly adds flavor.
This does not mean that these other sugars are bad for winemaking, they just add something extra to your wine. If this is beneficial or not is up to your own taste.
Just taste the sugar upfront using it and decide if the added flavor is suitable to your wine.
Concerning better or not.
Most sugars are made up out of glucose or fructose, a mix, or a chemical binding of these two (sucrose) like table sugar.
Yeast have enzymes that will transform the sugars in their single components and use these. So there is no difference in the way yeasy uses these.
Luc