From what I understand, as well as what I've read, there are no real certainties. Probably because mead making, is a relatively recent "interest" and there's no historical "serve this kind with that" type info.
After all, meads haven't been widely drunk for many centuries, and while we know that it was popular with the Vikings and Saxons, there's little documented info.
Hence I'd guess you'd have to just think about the styles of mead that you either have or are intending to make, then seeing what they'd match/pair with.
Hell, there's little enough documented evidence of any kind here, between the end of Roman occupation and the arrival of the Normans. It's one of the reasons that it's known as "the dark ages"........
Even our current methods of making meads are relatively modern, and derived from the wine making world. I mean, even if you could match the ingredients exactly, there seems little historical evidence from before the 15th or 16th centuries. Certainly nothing about what the results might have tasted like, let alone much about the actual making.....
