FISH Restaurant

The wine list at FISH reads like someone ordered the "Seafood Restaurant Starter Pack" from a distributor catalog. It's not offensive, but it won't make you text your wine-loving friends either. Standard coastal plays — crisp whites, a few Pinots, obligatory Champagne.

The focus leans heavily on safe white wine bets: Sauvignon Blanc from New Zealand, Pinot Grigio from Italy, and a couple California Chardonnays that show up on every other menu in Naples. You'll find a Sancerre and a Chablis if you want to spend, plus predictable reds like Malbec and Cabernet that feel like afterthoughts next to the fish-forward menu. Regional depth is virtually nonexistent — no Greek whites, no Albariño deep cuts, no Austrian Grüner. It's the wine equivalent of playing the hits without any B-sides.

The by-the-glass program runs about eight wines deep, split evenly between whites and reds. They rotate seasonally, which means you'll see the same Whispering Angel in summer and a Sonoma Chardonnay year-round. Pours are generous, and the whites arrive properly chilled, which counts for something in Florida heat.