The New Zealander of Alameda's Blog

Thursday, November 18th 7-10pm – Alameda’s own Jeff Oster

newzealanderalameda — Mon, 15 Nov 2010 19:29:40 +0000

Halloween Pub Fright Night

newzealanderalameda — Wed, 13 Oct 2010 20:13:32 +0000

Saturday, September 4th – Live Music at The New Zealander!

newzealanderalameda — Fri, 03 Sep 2010 18:29:42 +0000

DJ Night – Saturday, August 21st at The New Zealander

newzealanderalameda — Wed, 18 Aug 2010 17:45:21 +0000

Introducing Alameda’s own Rock Wall Wines!

newzealanderalameda — Fri, 30 Jul 2010 22:24:55 +0000

2007 Rock Star Blanc, California

PRODUCTION NOTES
A blend of Pope Valley Sauvignon Blanc and Napa Valley Chardonnay. The grapes were whole cluster pressed and fermented: 70% in stainless steel at 45°F for 2 months. The remaining 30% was barrel fermented in one and 2-year-old French oak barrels and was left sur lies for 6 months. The two lots were combined in March 2009 and stored in stainless steel until bottling.

WINEMAKER COMMENTS
This crisp, dry white wine is a refreshing blend of 60% Sauvignon Blanc and 40% Chardonnay. Crafted as a harmonious blend of two distinct varietals, the finished wine incorporates both, the crisp, herbal notes of Sauvignon Blanc in concert with the ripe, supple apple and vanilla medley of Chardonnay.

2007 Rock Star Rouge, California

PRODUCTION NOTES
A blend of three varietals, this main grape is Syrah from the Napa Valley. In addition to the Syrah a small amount of Terperanillo and Cinsault are combined for layers of complexity. All the grapes were hand-harvested and crushed to small fermentors, with 15-20% of fruit left as whole-clusters. During the extraction, caps were punched down 2 times daily and pressed after a warm fermentation. Aged in Demptos American oak barrels, the three wines were blended in March of 2009, lightly filtered and bottled in April 2009.

WINEMAKER COMMENTS
The Rock Star Rouge is a blend of 45% Syrah, 21% Cinsault, and 34% Temperanillo. This extraordinary blend of stellar wines has been crafted to showcase the beautiful concert created by these particular varietals, each with unique origins in the Rhône and Provence regions of France, and Northern Spain, respectively. The finished wine is a perfect symphony of dark berry fruit, violets and anise, with a hint of peppery spice.

This Satuday, July 17th, 9pm-12 Midnight – The Bumpy Road Band

newzealanderalameda — Fri, 16 Jul 2010 17:14:56 +0000

Bumpy Road is a San Francisco Bay Area band that has been a part of the local music scene for many years. Influenced by the blues, soul, R&B, jazz, funk and rock, our main focus is to play great music and get folks up on the dance floor. This Saturday make plans to have great meal at The New Zealander Restaurant & Pub and stay for the great musical performance as well. We will see you there!!

Mud House Pinot Noir 2007 – Marlborough, New Zealand

newzealanderalameda — Tue, 06 Jul 2010 18:38:25 +0000

Mud House Pinot Noir 2007 – Marlborough, New Zealand -
Aromatic, bright sweet cherry and berry fruit nose is quite startling in its purity and freshness, and has a herby lift I often find in Marlborough Pinot. The palate is brightly fruited and cherryish, with some sweetness, but also a savoury, spicy twist. Nicely elegant with a delicious, vivid sort of personality. This isn’t meant to be Burgundy, but it has a light touch and is only 13.3% alcohol – low by New World standards. So the next time you’re enjoying a meal at The New Zealander Restaurant & Pub, order up a bottle of one of New Zealand’s great Wines.

The New Zealander Introduces Two New MOA Beers!

newzealanderalameda — Tue, 29 Jun 2010 16:06:27 +0000

Moa St Josephs Belgian Tripel

A true Abbey style Tripel with strong clove and spice flavours with a noticeable fruit ester profile. 9.5% ABV

Moa 5 Hop Ale

Our first ale. A powerful malty character and creamy sweetness imparts serious weight and mouth-feel to this beer. 6.2% ABV

18 Month Aged New Zealand Cheddar

newzealanderalameda — Mon, 21 Jun 2010 22:44:36 +0000

Just last Sunday our famous Ba-Ba Burger was served with a slice of the house, eighteen month aged New Zealand Cheddar. The patron left, called back upon arriving home, asked what cheese was on that burger and came back to purchase a sample. “That was the best tasting cheese I have ever eaten,” exclaimed the patron.

Who wants to take home a B-List cheddar? When Fiscalini Bandage Cheddar or Reade’s are so trendy no one wants to be seen with something from nowhere, or worse, Kraft. (So D-List.)

It’s obvious to see why the A-Listers in the cheddar world are such stars. Lincolnshire Poacher is meaty, it has cojones and can stand up to any food or drink you pair at it. Grafton, a popular Vermont cheddar, representin’ the East Side of US cheddars, is smooth and a little bit sweet. Westcombe is tame and a tad bit floral, which makes it either the black sheep or white lamb of the cheddars (and either way you lean it’s still tasty with a slice of apple).

Yet one has to truly give the most attention to New Zealand cheddar. Flavorful and firm. A reliable grass-fed cow’s milk cheese. That’s what this cheddar is: organic, all-purpose cheddar.

Affordable, amenable, it’s a good cheddar to take home to mom. Not so sharp that it’ll scare her off like bringing home an ex-convict boyfriend, but not so mild that she’ll politely excuse herself to commit suicide in the kitchen from boredom. New Zealand cheddar possesses a soft, but reserved texture, and offers eyebrow-raising repartee at the dinner table.

It proves to you that it deserves equal treatment to the likes of A-List cheddars.

Move over Grafton, I’m taking New Zealand home with me. So the next time you’re enjoying the best burger in the East Bay at the New Zealander Restaurant & Pub, make that a cheese burger……….a New Zealand Cheddar Cheeseburger!

New Zealand Green Lipped Mussels – Good for You!

newzealanderalameda — Wed, 16 Jun 2010 14:59:21 +0000

Seafood, in the form of the New Zealand green-lipped mussel, can help to reduce the pain of arthritis due to its inflammatory properties.

Green-lipped mussels contain eicosatetaenoic acid which is said to be more powerful than some prescribed painkillers in easing joint problems.The extract of the mussel contains hyaluronic acid, a lubricating fluid found naturally in the joints.

The healing qualities of the green-lipped mussel were first found in the 1960s when research was being carried out in New Zealand to find treatments for cancer. Since then studies on the component parts of the mussels have concluded that a glycogen complex found in the shellfish can help reduce joint swelling – a common complaint of arthritis sufferers. Coastal-dwelling Maori have been observed to have very low incidence of arthritis and related diseases and researchers have attributed this to their consumption of green-lipped mussels found exclusively in the pristine marine waters of New Zealand:

So next time you’re in The New Zealander and contemplating what New Zealand dish is right for you, start off with some pain relieving Green Lipped Mussels. Enjoy!