We recently experimented with a new experience: Vinyasa + Vino, wherein we practiced a vinyasa yoga flow followed by a pairing of sustainably crafted wines with superfoods. We had a brunch-time practice run a few weeks ago at our team offsite in Houston, Texas. Check out the photos below. Namaste!
Our aprés-yoga feast began with banana pancakes and blueberries paired with Graham Beck Brut bubbles. This sparkling wine is made in the Champagne Method, resulting in flavors reminiscent of brioche and apples with fine bubbles that match well with just about anything that is fried. The blueberries brought out some of the berry flavors resulting from the Pinot Noir grapes used to create the blend in the wine. A lovely combination for sure.
Next up was avocado toast and red pepper flakes paired with Massican Annia, which is a white wine blend of Tocai Friulano, Chardonnay, and Ribolla Gialla. The bright stone fruit flavors in the wine tempered the heat of the red pepper flakes. The wine has a nice texture due to the Ribolla Gialla in the blend, which also paired nicely with the creaminess of the avocado.
Last but not least was the vanilla chia pudding with strawberries paired with Copain Rosé. The heavier body of the rosé matched the more textural quality of the pudding. Plus, the wine is made with 100% Pinot Noir which complemented the strawberries nicely.
We felt incredibly energized and refreshed after our yoga and tasting session!
We look forward to introducing you to unique wine and food experiences like these! Don't hesitate to reach out for more ideas. email@example.com