Yes, you can pair red wine with roast turkey with or without cranberry sauce being on the side. While a white wine might shrivel with cranberry sauce anywhere near it a red wine just might co-exist with cranberry sauce better than a white wine would. But full-bodied red wines such as a Zinfandel or Cabernet Sauvignon might be an ill-advised match as they would overwhelm both white and dark meat and the vegetables. Go with a light red such as a Gamay or a Pinot Noir. If you select a Pinot Noir you might do better with a more entry level one with a bit of traction to it. I am sorry but elegance and roast turkey are not bedfellows.
So I am thinking a 2020 VQA Niagara Peninsula Pinot Noir from Cave Spring might be a perfect match at $22 at the Liquor Control Board of Ontario. It has aromas of cherry, strawberry, beet juice and milk chocolate. It does have some tannins to it perhaps more indicative of an entry level Pinot Noir. The fruit on the palate is discrete so it will not overpower the meat nor the vegetables. This Pinot Noir is substantially superior to those Ontario Pinot Noirs in its price range. It is well made, modest with just enough tannins to perfectly match your turkey and all the trimmings.
American readers have a choice of many Oregonian Pinot Noirs while European readers may happily settle for a mid market Burgundy.
(Cave Spring 2020 Pinot Noir, VQA Niagara Peninsula, Cave Spring Vineyard, Jordon, Ontario, $21.95, Liquor Control Board of Ontario # 417642 750 mL, 13.5%)
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