I prefer a lower-range bottle of Pinot Grigio because its soft, subtle dryness pairs well with the white rum and fruit! Albariño is a great Spanish choice if you can find it. However, since the wine will be mixed with fruit juice and coconut rum, don't feel the need to splurge on a super expensive bottle. A comparable Sauvignon Blanc has a dry but more tart flavor, so it can taste too powerful against the other acidic main components. Though, if it's your vino of choice, don't let me stop you! Of course, anything with color (like a Cabernet Sauvignon, Pinot Noir, or Rioja wine) is best reserved for a red sangria recipe (like this one!)