Blackberry is a fruit that pairs a bit more with savoury foods than, say, raspberry. Meat dishes such as duck would be ideal, but it’s best to avoid anything too acidic, salty or bitter. Many simple meat dishes like chicken might well pair just as nicely.
Raspberry is definitely a dessert fruit, so it is unlikely you would pair this with any savoury food. I have seen one article claim that a dry raspberry fruit wine might pair with turkey or cornish game hen. This is definitely a mead and not dry, but perhaps it’s worth a try around Christmas!
I was convinced to try this “1.618 Mead” (1.618 is the Golden Ratio) from Ominpollo on the basis it was akin to a “Champagne” of meads. I think it is a delightful drink as pre-dinner aperitif in place of Prosecco or Champagne.