Never let it be said that the Swirl Girls aren’t the first on the scene for new wines… sometimes, anyway.

That’s the case with trying the Casa Silva Reserva Sauvignon Blanc 2009. You won’t find many tasting notes about it because it’s fairly new on shelves. We had a bottle sent to us for review. You can find it at Gardens Wine & Spirits and at Carmine’s Gourmet Market, both in Palm Beach Gardens (costs about $12). Bottom line: I’d say it’s worth it.

Made from a Chilean Colchagua Valley winery with vineyards that were first planted in 1892, it’s a pretty light gold sauv blanc, with a nose of apples and flowers. It tastes of pears, and has a crisp, zingy (is that a wine word?) side, with a fairly short, round finish. I enjoyed drinking it by itself and would definitely drink it again in a minute.

I made one of my favorite pasta dishes with tuna, white beans and tomatoes, and the wine paired beautifully with that. Both the dish and the wine have a tang to them that makes a very tasty combination.

“The wine’s not bland, nor is the dish,” said my husband. “It’s a wine with character.” That’s a big compliment, and I agree.

This recipe is from a book I use frequently, by The Discovery Channel star Christopher Lowell, The Hassle-Free Host: Super-Simple Tablescapes and Recipes for Stunning Parties.

He warns this is a recipe where you take one taste and five minutes later you’ve eaten the entire dish. He’s right. I like it because I can throw it together quickly with ingredients I usually have in the house. And because it’s amazingly yummy.

Linguini with tuna, white beans and tomatoes
Serves 6 to 8

2 5-ounce cans tuna (preferably oil-packed)
1 15-ounce can white beans
1 15-ounce can diced tomatoes
1 teaspoon chopped garlic
One-half cup olive oil
One-fourth cup lemon juice
One-fourth cup chopped fresh basil (optional)
1 pound linguini
salt and pepper to taste
One-fourth cup chopped parsley (optional)

Put a large pot of water on to boil. Cover it to make it boil more quickly. While that’s happening, in a large bowl combine the tuna, beans, tomatoes, garlic, olive oil, lemon juice and basil.

Add a tablespoon of salt to the boiling water and cook linguine. Drain and add to the tuna mixture, tossing well.

Season with salt and pepper, sprinkle with parsley and serve.

Note from Bold: See? The recipe is so simple, and so tasty. Just my cooking notes – I use cannellini beans, and I use diced tomatoes that have either garlic and basil in them, or the zesty ones with a bit of jalapenos.