[Mr_Beer]

Research has shown that attempting to match a desired water profile for a particular style will 'help' in achieving the desired taste results.  There are plenty of articles discussing same and even some web sites. 

As a mead newbie, my question relates to the water profile needed for mead.  Is there a desired profile or and associated tool.

[kramerog]

Since nobody has replied, I'll give this a crack.  Water profiles in mead don't exist in the same way as they do in beer making.  More importantly, in mead making there are often post-fermentation adjustments including  adjustments of acidity to dial in the flavor.  The focus in mead making initially (before fermentation) is to ensure that the right ions are present for a good fermentation.  To that end I would point you to https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf and http://beerandwinejournal.com/potassium-ph-mead/

[BrodyR]

It's wild there's been so little research into this, at least that I can find. This study favored soft water: https://www.homebrewersassociation.org/wp-content/uploads/2015/04/Influence-of-Water-Chemistry-on-Mead-AHA-Research-Education-Fund.pdf