How to pair figs with wine

Figs offer an almost limitless canvas for wine pairings, whether they are served fresh, cooked, dried or preserved.

Fresh figs, halved, washed and left in their skins, become an ideal match for aromatic white wines, with or without bubbles, when finished with plenty of freshly ground black pepper. For a more elaborate snack, they can be caramelized in a deep pan or shallow pot with brown sugar, a few drops of fine vinegar and chili flakes. That preparation pairs especially well with cool reds such as Agiorgitiko and Pinot Noir, alongside thinly sliced ham or leftover roast pork.

Adding wine to the pan lets the figs soften into a rich sauce for rustic grilled meats. Earthy Xinomavro and full-bodied Mavroudi of Avdira, both with generous tannins, complete that combination. Fresh figs also work with fresh goat cheese, whose buttery texture and acidity can be lifted with a few drops of thyme honey. Moschofilero, Vostilidi and sparkling Debina are suggested for the glass.

Feta brings a sharper sweet-and-salty contrast. A bruschetta made with sourdough, spicy feta, fresh figs and mint calls for a dry Moschato and Assyrtiko blend, or, in a contrasting direction, a semi-dry Alsatian Riesling.

As the season ends, the remaining fresh figs can become jam or chutney with plenty of grated ginger and lime zest. Dried figs appear in sykomada, a small cake made from ground dried figs, spices, walnuts and sesame, wrapped in bay leaves and served with fragrant tsipouro or aged spirits. Another indulgent option combines figs soaked in dry red wine with rich dark chocolate. Ruby Port or aged Malvasia suits that pairing.