Jaxom, I was fortunate enough to get a trip to Bulgaria last year and brought back a large jar of lime blossom honey, which I used to make mead according to a medium-dry recipe from CJ Berry's book. I tasted it a few weeks ago and it's lovely lovely lovely!! You can actually taste the lime blossom. Apparently heather honey is another good one for mead making, really anything with a good strong taste.
Brewer - I think I'll use the campden to stop the wine fermenting, I'm not too keen on ending up on the floor after a single glass! The wine isn't going acidic (yet!) but still a bit dry for my tastes. Thanks for the advice!