Ribeye

Sous vide ribeye steak, green beans, goat cheese stuffed piquillo peppers, potato noisettes, and blistered shishito peppers. Wine: Arthémis Côtes de Castillon 2005.

This was a fantastic dinner and a really spectacular wine. I love sous vide for ribeye in particular, because you can get a medium rare cook while still dissolving the connective tissue for a tender steak. Côtes de Castillon has got to be the best value subregion of Bordeaux, and this is a particularly spectacular example. Though this was not an inexpensive bottle, a Bordeaux this good from another appellation would easily cost 3 to 4 times as much (read: out of our budget, excepting very special occasions). I am glad we have another bottle of this one to look forward to.