Zum Wohl!
“To your health” – the San Francisco German Wine Society Newsletter
The Board of the San Francisco Chapter of the German Wine Society has set the Chapter’s next Event as a Special Luncheon in a private dining room upstairs at the Poggio Trattoria Restaurant in Sausalito on Sunday, July 20, 2025 at 12:00 noon. The restaurant address is 777 Bridgeway, Sausalito, CA 94965. Parking is generally available in the lot directly across the street from the restaurant. It’s about a 16 minute drive from my San Francisco home. Open Table rates the restaurant 4.7 out of 5.0.
The event will start with a Reception from 12 noon to around 12:30, featuring a Riesling Sekt (sparkling) wine and two Hors D’oeuvres (one of each for each attendee). We will then move on to a three course plated luncheon (see the second page of this announcement for details about the Menu and the wines) – a First course, a Main course, and a Dessert course with diners making selections from the Menu for the Main Course and the Dessert Course. Over the course of the luncheon, we will be serving six wines from four different Regions in Germany, in addition to the Sekt.
For what is a four-course luncheon with seven wines in a private dining room at a highly rated restaurant, the cost of the luncheon is a bargain at $130.00 per person for Members (and each Member may bring one guest with each such guest also paying the $130.00 per person price). Any other guests may come at $140.00/person. All payments are due by 7-16-2025, and there is a $10.00 per person late fee for any payments received after that.
Please RSVP “yes” or “no” by the initial deadline date of Friday, July 11, 2025. The last date to RSVP is Monday, July 14, 2025, but there is a $10.00 per person late fee for RSVP’s after July 11.
RSVP is Required!
Contact Barry Boothe to make your reservation.
Barry‘s email (preferred) : barrypboothe@aol.com
Phone: 415-346-5934
To confirm your attendance, either a) send a check made payable to the German Wine Society – SF Chapter to our President: Barry Boothe – 2435 Divisadero Street, San Francisco, CA 94115 or b) transfer via Zelle to Barry Boothe’s above noted email address the applicable amount which will be deposited in the Chapter’s bank account at Wells Fargo Bank. Payment must be received by the dates noted above.
The GWS encourages members and guests to follow current public health guidelines for respiratory viruses, if they are medically eligible, and according to their physician’s advice. If you have recently been exposed to someone with COVID-19 or influenza but have no symptoms, please rapid-test on the day of the event and, if your result is positive, cancel your attendance. If you are feeling ill with a respiratory or other illness, please do not attend the Event. Please let us know if you have any dietary restrictions or allergies.
All Society members and guests are reminded that alcohol consumption can lead to intoxication and therefore Society members and their guests are expected to drink in moderation at Society events. We suggest those attending either utilize designated drivers or other modes of transit where available, or mostly taste rather than consume alcohol when such drivers or alternative means of transportation are not available.
Barry Boothe, President and Cellarmaster– barrypboothe@aol.com
Harris Holzberg, Treasurer – coachharris1@comcast.net
Arlene Boro, Secretary – arlene.boro@buonvivant.com
John Bender, Assistant Cellarmaster – bender@stanford.edu
Bruce Lehman, Industry Liaison Officer – blehman510@sbcglobal.net
John Mensinger, Member at Large – jmensinger@hotmail.com
Angela Carlson, Member at Large – norse.gal@gmail.com
John McConnell, Member at Large – foodnwine79@gmail.com
Reception
12:00 noon to around 12:30 pm
Hors D’oeuvres (One of each one for each attendee)
Smoked Salmon on Potato Cakes with Chive Cream
Mini Baked Potatoes, Mascarpone Cheese, Bacon & Chives
Wine: 2020 Gebrüder Simon Mosel Riesling Sekt
First Course (Baskets of Bread and Butter and Carafes of Poggio Still Water will be at each Table)
Vitello
Thin Sliced Veal, Tonnato Sauce, Fried Capers, Frisee, Radish, Meyer Lemon
Wine: 2023 Pfalz Von Winning Sauvignon Blanc Trocken Qualitätswein
Main Course (Menu is seasonal and subject to change)
Diners to make a selection of one of the following after being seated
Oak Grilled Salmon, Yellow Corn, Olive Tapenade, Asparagus, Salmoriglio, Cara Cara Oranges
Oak Grilled Half Chicken with Panzanella, Heirloom Tomatoes, Cucumbers, Snap Peas, Red Onion, Basil
Oak Grilled Pork Chop, Yukon Gold Potatoes, Radicchio, Gorgonzola, Cherries, Almonds
Gnudi: Spinach Ricotta Pillows, Beef Ragu, Parmigiano Reggiano
Vegetarian Option – Agnolotti: Ricotta & Mozzarella Filled Pasta, Spring Vegetables, Brown Butter, Pea Shoots
White Wines: 2006 Josef Rosch Trittenheimer Apotheke Riesling Spätlese Mosel
Red Wines: 2008 Rudolf Fürst Bürgstadt Centgrafenberg Spätburgunder Trocken Franken
2005 Weingut Keller Dalsheimer Burgel “Felix” Spätburgunder Grosses Gewachs Rheinhessen
Diners may choose to have the two white wines or the two red wines or all four wines
Dessert Course
Diners to make a selection of one of the following after the Main Course
Tiramisu, the Classic Italian Dessert
Chocolate Budino: Warm Bittersweet Chocolate Cake with Vanilla Gelato
Panna Cotta with Raspberries
Lemon Mousse with Meringue and Toasted Pistachios
Wine: 2006 Josef Rosch Trittenheimer Apotheke Riesling Beerenauslese Mosel
Coffee and Tea available upon request after lunch