The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.