I would say no, since cabernet sauvignon is usually a powerful full-bodied wine that tends to be dry and higher in alcohol. The exception is if the turkey is served with a heavy sauce, then it would work.
Yes. although Cabernet Sauvignon is usually served with heartier dishes with more pronounced flavors that can stand up to it better. You might consider serving Sauvignon Blanc, Vinho Verde, Pinot Grigio, or any of a wide range of whites or even blush or rose wines.
Red is good.
Its common practice to have a White wine with white meat. Chilled right down. A good Chardonay does the job
If all you are going to eat is the Turkey then Pinot Noir is the best bet. If you are going to have side dishes of cranberry, stuffing, potato, and yams then Zinfandel is the way to go.
A nice white wine goes well with turkey.
A bitter white wine works better with turkey. Remember, red with beef and white with fish or poultry.
Depends on if you want to serve both red and white wine and/or champagne.
Personally I would always serve red wine with Beef Stroganoff, because red meat is the main ingredient.
probably white because its better than red.
I would serve a nice, crisp white wine with ham to complement its succulent taste. For example, this Christmas I'm serving a honey baked ham and with it some Vinho Verde (http://www.jmftwinvines.com/about-twin-vines-wine.HTML) which is my absolute favorite type of white wine.
It depends of you want to have a white wine or a red wine. For those who prefer Red, a French Burgundy (Pinot Noir) seems to match up with the earthy nature of Turkey. the other option would be to try a French Beaujolais (Gamay) -- both reds will compliment the flavors of the meal White Wine: Chardonnay is a good bet, as is a Sauvignon Blanc. For those who want something more "spicy" try a German Riesling or a Gewurztraminer
Marsala is a red wine.
Well, depends on the meat. Red wine for red meat, white wine for white meat.
Red wine is usually served at room temperature.
You can make white wine out of red grapes but you can't make red wine out of white grapes
You should serve white zinfandel (which are more of a pink color than white) chilled. The sweetness comes out in the wine if it is chilled for a few hours. Red zinfandel should be severed at room temperature the same way you would serve any red wine.
Red wine marinade looks pretty common- see below sites