What’s a girl to do, I don’t care for chocolate and can’t tolerate the tannin in red wine (actually, wine in general doesn’t agree with me since they started sulfite to white wines.)
Try the California chardonnays like Edna Valley and others from the Sonoma area. They generally do not have the sulfites like the French and Washington chardonnays do.
German wines and some French wines don't add the, poison, for me, to their wines!
For those who remember, many restaurants that had salad bars, began using sulfur additives to keep lettuce, other veggies and fruits, from turning brown. Patrons then began developing adverse reactions and needing emergency intervention.
Salad bars mostly went away, save ones at some grocery stores.
In 1986, the FDA banned their use on fresh fruits and vegetables, yet they continue their use in many edible areas and continue to cause adverse reactions! These aren't really allergies but a body's reaction to chemical additives.
What is being added (sulfites) to white wines, produces the same physical reactions to me and many others, thus forcing us to forgo wine altogether!
I will continue to enjoy the occasional sulfite-free imported wine but mostly live without them rather than risk anaphylactic reactions.