I have three traditionals going with three different honeys and they are radically different tasting.
You should be able to taste the honey and come up with decent pairings for it, for example I just did a carmelized rewarawara tropical fruit melomel. I felt the prominent flavour would stand up well to the fruit, and the caramel aspect would nicely complement the banana.
Often Ingredients from the same area work well together, and a delicate varietal should be paired with a milder flavouring agent. Light, buttery, fireweed I would not choose for a capsacumel, nor would I nessesarily put buckwheat with a more delicate flavor, like a dandelion mead. Our local, very floral, wild flower should pair very well with local Saskatoon berries in late summer.