This pairing offers intense flavors — both in the wine and in the chops. So those of you that love that kind of thing should give this a try!

Barbera is probably the second most famous grape in the Piemonte region of Italy. With good acidity levels, Barbera wines are super food-friendly, and its two best known appellations — Barbera d’Asti DOC and Barbera d’Alba DOC — are making impressive strides in reputation and quality. You can find good examples of the wines at a wide range of prices, typically starting at about $15 in the U.S. and going up to $50 and well beyond.

In my experience, the worst case scenario with a Barbera from either of these DOCs is a bright cherry, slightly tart, happy little wine that is easy to drink if not overly complex. Which is to say, the downside of experimenting on a Barbera d’Asti or ‘Alba is not too bad.

And when they’re really good? You get more depth and intensity of fruit — often less tart character and more oak influence, but still the food-friendly acidity and an unmistakably Italian earthy note.

Here’s one that falls at the higher end of the price range, but that I thought was absolutely delicious:

Michele Chiarlo 2006 Barbera d’Asti Superiore Nizza La Court ($46). Slick, concentrated and mouthwatering, with black fruits — blackberry, plum, black raspberry — laced with mineral, toast and roasted coffee notes on the long, slightly earthy finish. Ready to drink now and over the next four or five years. Locate this wine online or in your area.

Recipe: Lamb: Coffee-Crusted Lamb Chops
You can also use this dry rub for an entire rack of lamb, or on your favorite cut of beef. Serves 2. Quantities are easily multiplied for larger crowds or hungrier appetites!

1/4 cup freshly fine-ground coffee
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon minced fresh Italian parsley
1/2 tablespoon freshly cracked black pepper
1/2 tablespoon kosher salt
2 thick rib lamb chops
2 tablespoons vegetable oil

Mix the first six ingredients together and evenly coat the lamb chops. (You may have extra rub leftover — just discard.)

Heat the vegetable oil in a large sauté pan oven medium-high heat. Add the lamb chops, being careful not to move them around too much. Cook on each side 3 minutes for medium-rare.