Sulfur dioxide (SO2) has a long history of use as a preservative in wine production to prevent oxidation and microbial spoilage. However, sulfite sensitivities exist in some consumers that range from mild breathing irregularities to more severe allergic symptoms that can include anaphylactic reactions. These adverse effects have inspired the wine industry to develop alternative approaches to either lower or replace the use of sulfites. This study focused on assessing the efficacy of employing continuous Pulsed Light (PL) in conjunction with reducing SO2 applications to inactivate spoilage microorganisms and ensure optimal red wine preservation. Applying PL at an intensity of 4 J/cm2 to wine in combination with a 25 mg/L SO2 treatment generated a 12% and 22% reduction, respectively, in both the number of viable yeast and LAB cells, respectively, while having no substantial effects on color, changes in acidity, total phenolic, and anthocyanin contents after four months of aging. We conclude that PL processing of wine can help reduce the amount of SO2 needed to inactivate wine spoilage microorganisms and prevent loss of wine quality due to chemical oxidation. This combination of markedly reducing SO2 concentration use along with introducing non-thermal PL processing can be done effectively and simply to ensure a safer and stable final wine product for sulfite-sensitive consumers.