Regarding sulfites, I appreciate your knowledge. I did a little research on the web and found pretty much the same thing (reds usually have fewer sulfites). Interesting, I don't know where I came up with the opposite impression. Probably a bad experience I had a while back, I'll keep an eye on it. When I have wine with too much sulfites (or too much wine with sulfites!), I get somewhat asthmatic - shortness of breath, constriction of chest, etc. Not life threatening, but bothersome. At a Christmas party a couple of weeks ago (assuming there weren't as many sulfites in white as red), I did some damage to a Pinot Grigio that was tasty. That led to a reaction, later I looked at the bottle and saw it contained sulfites.
As I learned from a couple of sites today, all wine has sulfites, but if it is less than 10 ppm (in the US), it doesn't have to be labeled. So I'll keep an eye on labels.
That being said, I think (since I'm new at this), I'm going to stick with whites for awhile until I get my footing. Once I've ID'ed a few favorites, I'll start into the red barrel.
Again thanks, I'll keep you posted. And a shout out to Jazz1 if he's purusing these posts - hope you're doing well buddy.