This is a very rich, full-bodied mead. It has a strong honey flavour, and is very sweet on the palate - equivalent to a sweet dessert wine, I'd say, but somewhat easier to drink. As a cooking ingredient, it is excellent when used to deglaze the pan and produce the gravy for rich, red meat casseroles, stews and pies. Adds richness and depth to the dish but does not overwhelm the other flavours or make the dish sweet. As an accompaniment to a savoury dish, I'd put it alongside rich red meats - iron age pork, boar, mutton, game birds like goose or duck, or with venison. It might overwhelm the dish if eaten with white meat or more delicate-flavoured meats. As an accompaniment to a sweet dish, I'd recommend serving it with traditional Winter warmers such as hot mince pies, Christmas pudding, steamed puddings or spiced, stewed fruits like apples, pears or plums. Would make a delicious alternative to mulled wine, if mulled with the same spices.