Tomorrow one of the most historically significant Presidential Inaugurations will be upon us. Whether you're whooping it up or crying tears of sorrow into your glass, we've got ideas for what to drink at your party (or pity party).

If you're celebrating:

The obvious drink of choice is sparkling wine--American, of course. According to Iron Horse Vineyards, their sparkling wines have been served at the White House for five consecutive Presidential administrations, and Iron Horse hopes Obama will do likewise. Their Wedding Cuvee ($38) is a popular choice and widely available, or try the Russian Cuvee ($33), which is slightly richer and sweeter than the regular Brut.

Roederer Estate sparkling wines have also been featured in White House dinners over the years. The Brut NV ($22) is affordable and widely regarded by critics as one of the top sparkling wines in the U.S.

Korbel has been the official sparkling wine for the past six inaugurations, but apparently Obama won't do sponsorship agreements this year and Korbel has to angle for honors with all the other wineries. At home, try Korbel's Brut Rose ($12) or Extra Dry ($12), which, ironically, is a little sweeter.

With any of these sparkling wines, splash in a bit of pomegranate liqueur or blue carucao (but not at the same time!) for the red, white, and blue look.

Another all-American wine is Zinfandel, a big, bold, fruity wine also ideal for celebrating. Try one from Lodi or Paso Robles for even bigger-than-normal flavor (Seven Deadly Zins ($17) is a good example) or a classic from Sonoma like Seghesio ($36).

What to drink if you're not celebrating--after the jump.

Sure, you can have one of those silly, jiggly mounds of cranberry sauce still shaped like the can it came in, but why not delight in fresh cranberries seasoned with tasty port, courtesy of Bon Appetit and Epicurious?

Cranberry Sauce with Port and Cinnamon

Ingredients:

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries
1 12-ounce bag of fresh cranberries
3/4 cup water
1/4 cup sugar

• Bring the port and cinnamon to a boil in a heavy saucepan. Reduce heat to medium and simmer for 5 minutes.
• Add dried cranberries, simmer until slightly softened (about 3 minutes). Then add the fresh cranberries, water, and sugar. Bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium-low, cover and simmer until sauce thickens, the color darkens, and the berries collapse -- stirring often (about 20 minutes).
  
• Transfer sauce to bowl, remove cinnamon sticks.

This can be made 3 days ahead -- cover, chill, then bring to room temperature before serving.

I've never had an Angel's Sangria, but this Sinner's version sounds pretty good. Normally, Sangria is made by macerating fresh fruit in brandy and sugar, and mixing with wine and club soda, ginger ale, or juice. The Sinner's Sangria cuts the macerating step: the extra alcohol is already in the port, after all. So (pardon the pun) it's sinfully easy and sinfully potent. This recipe is from Sandeman Founders Reserve Port from Portugal.

Sinner's Sangria

1 bottle of Sandeman Founders Reserve Port
1 liter ginger ale
1 orange cut in small slices
1 green apple cut in small cubes
4 oz. fresh squeezed orange juice

Directions: Combine all ingredients into a medium size punch bowl.

White Sangria is lovely in summer (that must be the Angel version), but I love red Sangria in fall and winter. The extra brandy (or Port, in this case), will send nice warm fuzzies down to your toes.

Wine Enthusiast has an interesting take on combining candy with treats of a somewhat more mature nature. Pairing wine with candy sounds like a great way for the big kids to enjoy themselves on Halloween. Just be sure not to offer a glass to any wee goblins who ring your doorbell next week.

Among the suggested pairings:

• Chocolate: Always goes well with Port, but WE suggests anything in the red wine family, including Shiraz and Banyuls.
• Chocolate with nuts: Try a Sherry or Madeira to go with that Snickers bar.
• Caramel apples: Muscat or Gewürtzraminer are match well with caramel notes, while a Sauternes will highlight more of the apple flavor.
• Candy corn: WE suggests a Chardonnay to pick up on the seasonal treat's buttery, vanilla flavors.

Generally, meat is for eating and not to be used as a toy. In this case, however, I think we can make an exception. Sweet Meats sells (vegetarian!) meat plushies, all made from and stuffed with a super-soft fleece. The varieties they sell include ham, t-bone and pork chops, as well as ribs and hot links. Most of the plushies are available in a "family size" for those who like their meat larger, too.

It seems like they would make an amusing gift for vegetarian friends, since no animals were harmed in the making of these meats, or a cute alternative to a teddy bear for a young carnivore-in-training. Can you imagine a little kid carrying around a plush steak instead of a security blanket? Adorable!

Among the most popular items listed on Valentine’s Day menus are meats and seafood. The holiday lends itself meals that feature lamb, veal, steak and lobster, along with purported aphrodisiacs like oysters. But for vegetarians, the specials offered at many restaurants aren’t love inducing and a simple salad is not really the optimal main course for a romantic, special occasion.

If your Valentine is vegetarian, try to check the menu of the restaurant before you make a reservation or simply as the host or hostess if they offer vegetarian options when you call. Most restaurants either have options already or have no problem making sure that a substitute for a carnivorous main course is available. If they cannot or refuse to accommodate you, it is best to change your reservations, since an otherwise lovely evening can be marred by an unpleasant dinner.

This Christmas I was going to serve goose for the main meal; until I found out how hideously expensive they are. And I was going to serve it with this sauce (as detailed in the Times recently). Traditionally Cumberland Sauce is served with ham but it is supposed to be good with both turkey and goose. No goose for me though; it's lamb shanks this year.

Cumberland Sauce - serves 4

• 1 orange
• 1/2 lemon
• 2 shallots finely chopped
• 4 tbsp redcurrant jelly
• 50ml port
• 1 tsp Dijon Mustard
• Pinch ground ginger

Zest the orange and lemon and cut into pithless fine strips like those in marmalade. Put in a saucepan cover with boiling water and simmer for 4 minutes to remove the bitterness. Drain. Place the shallots in a bowl and cover with boiling water. Leave for a minute and then press out the excess liquid. Add the shallots to the the drained zest. Melt the jelly and stir in the port. Add the zest and shallots. Let it boil for a minute or two then add the juice from the orange and the lemon plus the mustard and the ginger. Mix and serve hot or cold.