In the ceiling frescoes of the Sistine Chapel, Adam and Eve\u2019s \u201cforbidden fruit\u201d is a fig, not a pomegranate, grape or apple.\r\n\r\nBut regardless of whether figs were the seed-bearing fruits mentioned in the Bible, they\u2019ve been part of the human diet for millennia. In fact, some researchers now believe they may have been the first ever cultivated plants.\r\n\r\nSubtropical fruits, fresh figs are icons of late summer, at their peak from roughly August to October, with nectar that bursts from their velvety skins like water escaping a dam. Dried figs, meanwhile, are widely available all year. The unique flavors of both allow for a full spectrum of wine pairings.\r\n\r\n\r\nJammy\r\nA fresh fig\u2019s concentrated flavors vary in ripeness and can bring to mind fresh berry compotes or jams.\r\n\r\nOften blended into Southern Rh\u00f4ne reds or Proven\u00e7al ros\u00e9s, Cinsault also makes easy-drinking varietal wines with a cheery red-berry character.\r\nHoneyed\u00a0\r\nRipe figs have a sticky sweetness that resembles honey, with complex hints of bitterness and spice. This quality pops alongside Roussanne, which can have similar rich flavors of honey, in addition to apricot and fresh flowers.\r\nRaisiny \r\nDried figs have an obvious similarity to prunes, but fresh figs share dusky black-fruit notes, too. The darkest and sweetest Sherry, Pedro Xim\u00e9nez, has dried-fruit flavors as well as hints of nuts and coffee that are quite fig friendly.\r\nEarthy\r\nBoth fresh and dried figs possess a subtle damp and earthy scent that can recall mushrooms or truffles. This damp character goes well with Nebbiolo, which can offer aromas of tar or clay in addition to its dried-flower and red-fruit notes.