For Red Wine Sangria, I use Pinot Noirs while my dad uses Merlot. My aunt prefers CabSav in her sangria. Even the fruits you can use vary. My family uses green apples and navel oranges, while my aunt loves blood orange and red apples in her sangria.
So what do you think? Are there any varieties of sangria you would like to try? If your family makes it, what are the tips and techniques you use?