A question

[mikekn]

Wine and Cheese.
Beer and Pretzels.
Mead and ???

Comments

[redkcolumbus.livejournal.com]

I usually treat a mead like a desert wine because they tend to be sweet, ranging from "sweet wine" to "intense cordial." Thus a variety of food stuffs goes well. I tend to go with a european desert model - cheese, nuts, some fruit, maybe some bread. In general I don't think mead goes well with meat, unless it's a lighter mead with something like a cider-braised port.

Mead is to wine as kool aid is to flavored water. Much more intense.

[ladypeyton.livejournal.com]

Are you conflating sweet with intense? I've had some dry reds that are as intense as any mead I've ever tasted (and I've tasted much more than my fair share). A correctly aged barollo or a petite syrah are good examples of wines I consider as intense, if not more intense, than mead.

[mikekn]

I tend to end up with drier meads, so I don't associate them with the dessert or sweet wines (like a nice late harvest Riesling - yum!)

Still the dessert model works.