MELLOW: a wine bar…is all that and more

By Frank Mangio

You don’t’ have to be big to make a splash in the San Diego wine scene.

It really works when you’re MELLOW. When five o’clock rolls around, more than a few young professionals are mixing it up and comparing vintages at the recently opened MELLOW a wine bar, at Liberty Station in the Rosecrans district.

Phil Cutting and his special events director, Nikole Atterholm ( both shown in the accompanying photo) have set the wine and dine table with a cozy kind of “Cheers” atmosphere, where the bartenders and patrons seem to be equally able to make friends and keep them. The menu is bistro Mediterranean style with light, rustic cuisine…nothing pretentious and definitely wine-friendly.

Wine selections fall into the little-known, low production style. Phil prides himself on finding and presenting wines that customers won’t see everywhere.

On the day we stopped by, he was pouring a Filus ’05 Malbec from Argentina, in the Mendoza district. All his wines can be purchased on the retail side, but an opportunity always exists to “try before you buy” on the bar side. Too many wine bars in town are small and tucked away, almost hidden by retail. Not this one. MELLOW is all bar. Phil, it turns out, took courses at San Diego State’s comprehensive Business of Wine, and was in my lecture classes on Old World Wines. Nice success story for Wendy Evers of SDSU who founded and guided the course to where it is now…turning out students like Phil who go on to great things in the industry.

Hours at MELLOW are Monday through Saturday 11am to 11pm and Sunday 4pm to 11pm. Check out the web site for a constant stream of events, at www.mellowawinebar.com.

Washington 2nd to California in Wine Production

If you are seeking a wine “getaway” far from the traffic crush, consider the State of Washington with its more than 500 wineries. Washington wine country can be deceiving. Most of the wineries are clustered near Seattle, with its wet, damp and cool climate. But nearly all of the vineyards are in the dry, warm eastern part of the state, separated from Seattle by the Cascade mountain range. Areas like the Columbia Valley, Walla Walla, Red Mountain and Yakima produce winning Cabernet, Chardonnay, Merlot, Lemberger and Syrah.

Are the wines wonderful? Consider this: I attended a wine auction recently at the Museum of Photogaphic Arts in San Diego’s Balboa Park and recognized the lovely and often applauded Quilceda Creek, one of Washington’s finest. It was presented as a 100 point three-pack vertical (3 different vintages: ’02, ’03 and ’04) Cabernet Sauvignon. I kept bidding and gave up after the price zoomed to over $600.

Chateau San Michelle, founded in 1934 and based in Woodinville near Seattle, is the most known of the wineries. Chardonnay, Merlot and Cabernet are its most popular varietals. Their just-released White Riesling Columbia Valley ’06 just received a 97 point rating in Wine Spectator.

There is a lot of excitement at DiStefano Winery, also in Woodinville, as it claimed the title of Washington Winery of the Year, according to the Wine Press Northwest in its latest competition. Owner Mark Newton and winemaker Hillary Sjolund have come up with a luscious, spicy Syrah. Their 2003 version is from the Columbia Valley and is lovely to look at and beautifully knit to the taste. It’s actually a brilliantly conceived blend of 94% Syrah, 4% Viognier and 2% Cabernet. There is no better wine from Washington. Retail is $24.99.

The full story at www.distefanowinery.com.

Check out the latest website for Washington wines: www.washingtonwine.org.