Maybe we could just start chatting here and grow this forum. I don't know of any good online communities.
Staring into wine appreciation is like starting in Hi Fi, it seems immense, but gets smaller as you go.
Just as Hi Fi books aren't enough to tell you what to buy without listening, reading without tasting won't give you enough of an idea about both the virtues and flaws of wines.
I think a great start would be to pick up a copy of the Wine Spectator - NOT to learn what to buy, but to use as a comparison reference when you taste.
Go and grab a few of the affordable bottle they describe, ignore the ratings, and taste as you read their notes. You'll develop a feel for what key words appear in reviews that correlate with what your taste buds like, and you'll be off to the races.
Also, there is a cool thing called a "tasting wheel." It's kind of like a color mixing wheel but has many descriptive terms for flavors and aromas that show up in wine. Tasting with one of those can help you put words to your tasting experience and can help when you read reviews and are trying to figure out if you'll like the wine.
So, reading is good, but only as you taste, too!
Ignore the rating numbers. Just like Hi Fi - what pleases your ears or taste buds is more important than what a critic says.
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Now, about sulfites in wine...
Do red wines have more sulfites? Actually, red wines may have less sulfites. In 1993 the European Union passed regulations permitting higher levels of total sulphur dioxide in dry white wine than in dry red wine and an even higher level in sweet white wines and rose wines.
There is no dependable way to blame red wine for specifically higher sulfite content.
Sulfites are very high in fast food french fries, store bought mushrooms, and salad bars. If you can eat those foods, it may be that any wine could be OK for you.
Of course, if your sensitivity is a near death experience, asthma, or anaphylactic shock, then work out this wine issue with your doctor!
Cheers!
I'll check back in, we can grow a forum!