Here is a description I found on Tupelo honey from The Savannah Bee Company from 1mintjulep.com :
Tupelo's flavors arrive as a series of distinct impressions, a parade of melon, crème brulée, butter, dried pear, and a hint of wet stones. Underneath it all is an unmistakable herbaceous note, the barest hint of Southern Moss. The finish is long, lasting more than a minute before fading away entirely.
Makes my mouth water. Anyway, I guess what I would like to know is do I look for a wine that is complemantary, ie. shares a lot of the same attributes, or do I go for something that will contrast and balance, ie. something sharp and acidic etc. to balance the sweetness and other aromas. I'm thinking a Viognier will be nice fermented semi-dry with the Tupelo. It has a fruity floral profile. I haven't made a dry mead yet,so this will be interesting. Thanks for your feedback, it is greatly appreciated.