I want to make a mead that will age gracefully over the next 20 years
or so. What I want to do is make a special present for my kids after
they get married (for the honeymoon - sappy I know).

So for the meadmakers, what sort of recipe should I make...a melomel
or a straight mead? Any suggestions on a flavor that will age
well...or maybe even a recipe?

For the winemakers, what sort of residual sugar, alcohol and TA should
I shoot for so that the mead will stay stable?

I know it will be a gamble on whether or not it will turn out to be
any good in the end...and I would track its process...so I will end up
making a couple of gallons to squirrel away so that I know if it is a
waste of time.