Lynn

I am myself allergic to sulphur and there is a small amount of sulphur in most white wines so I know what you mean. Sulphur is added to grapes when picked to prevent oxidation. And guess what I'm the one that has to sprinkle it into the load after picking. I still drink white wines though as they are very nice slightly chilled on a warm afternoon or with the right foods such as seafood.

Red wines on the other hand are very free from chemical additives. Some are over oaked. A lot of Australian wines are "big" wines so often need to be drunk with food. Try a spicey venison steak, medium rare and combine it with a nice Shiraz or Cabernet Sauvignon. Matured cheeses also go well with big reds. A lot of wines really deserve to be paired with good food.

Some lighter reds have minimal oak or no oak and can be very nice as well. You may like to try some of these.

Wine can be an acquired taste.