For a white wine sangria recipe like this one, I like to use a light and crisp varietal, like a sauvignon blanc. It's smooth and doesn't have any super intense flavors, unlike a chardonnay, some of which can taste oaky.u003cbr/u003eu003cbr/u003eFor a red wine sangria, I lean toward a robust sauvignon cabernet because cabs can have a sweeter, fruity flavor.u003cbr/u003eu003cbr/u003eObviously, you can use whatever wine floats your boat in your sangria, but these are my favorites.