Etaru

The wine list at Etaru feels like an afterthought to the sake program, which makes sense for a contemporary Japanese spot. It's not extensive, but there's enough here to work with if you know what you're looking for. The vibe suggests they want you drinking sake or cocktails, and honestly, that might be the smarter play.

The list skews predictable: a handful of California Chardonnays, some Pinot Noirs, a Sancerre or two, and the obligatory Champagne section that's priced for expense accounts. There's a token nod to Old World selections—maybe a Rioja, perhaps a Chianti—but nothing that suggests someone's curating with intention. The Japanese wine section is disappointingly thin given the cuisine; you'd expect more exploration of Koshu or Japanese sparklers. It reads like a list assembled from a distributor's greatest hits rather than something built to complement the menu.

By-the-glass options likely hover around 6-8 selections, covering the basics: a Sauvignon Blanc, a Chardonnay, a Pinot, maybe a light red. Nothing rotates with urgency, and the pours are safe choices that won't offend but won't excite. These are wines chosen to survive the Florida heat and the indecisive diner, not to showcase anything interesting.