You See Red, We See Spring

My boyfriend, a novice wine connoisseur/collector, turns 30 in April. I would love to purchase a wine for him that was bottled in 1978, but I have no idea where to begin. The only "must" in this selection is that it be red.

-- Lexy, Fairfax

When you're interested in buying wine from a particular year, consult a vintage chart to see which regions you might investigate. For example, the one compiled by MacArthur Beverages ( http://www.bassins.com/resources/vin_chart.html) indicates that in 1978, Burgundy had a stellar year: a rating of 90 out of 100. Unfortunately, Burgundy prices have risen prohibitively.

Of the 1978 vintage, Meltzer wrote, "California and Bordeaux enjoyed a good harvest, and their bottlings are more accessible." Among the former, he singled out Heitz Cellar Cabernet Sauvignon ($84) and Silver Oak Cabernet Sauvignon ($64); his tips for the latter ranged from Château Lafite Rothschild ($259) and Louis Latour ($198) on the higher end of the price range to Château Grand-Puy-Lacoste ($54) and Château Canon-La -Gaffelière ($50) on the lower end. Those are all auction prices; retail prices may be higher.

To find available wines from 1978, visit Winesearcher.com and search by vintage date. If you're looking for wines at auction, visit Winebid.com. And, once you find that 1978, please enjoy it soon. Nothing lasts forever!

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As happy as we are to answer questions about old reds, spring is when we can't get enough of fresh, crisp white wines, whose bright acidity makes them ideal pairing partners for all kinds of lighter dishes. Two of our recent discoveries feature zingy grapefruit notes marking their aromas and flavors.

Karen's first sip of the 2006 Hall Napa Valley Sauvignon Blanc ($20) revealed this racy white wine to be a celebration of citrus: Grapefruit, lemon and lime flavors were accented by notable minerality and a dry finish. When we tasted it alongside chicken with spring vegetables in a lemon and white wine sauce, both food and wine sang. The same happened when we paired it with scallops, and we imagine it would be great with most any kind of shellfish.

Andrew's pick comes from a winemaker whose golf putts he'd focused on more than his wines: the NV Greg Norman Estates Australian Sparkling Chardonnay Pinot Noir ($15). This refreshing apples-meet-grapefruit bubbly also paired beautifully with the same chicken and vegetable dish. A well-made wine, it has impressive staying power: We re-tasted it five days after opening (the half-full bottle had been sealed with a champagne stopper, then refrigerated) and were surprised to find its lively flavor and bubbles intact.

Andrew Dornenburg and Karen Page, award-winning authors of "What to Drink With What You Eat," can be reached at food@washpost.com. If you have a wine-related question, be sure to include your full name and city for publication, along with your e-mail address and telephone number for confirmation.