I finally have enough of a supply built up, and that allows me the luxury of patience. I now will not open one until at least 4 weeks in the bottle. That's for my "small" beers...in my brewery that's defined as anything with an OG of less than 1.060.
For my "regular" brews, which are 1.060-1.078, I always wait a minimum of 8 weeks after bottling.
For the real fun ones, my barleywines, and my meads, they all spend at least 6 months in secondary (and/or tertiary) carboys, and then another 5 months in the bottle. For these brews, I try not to open anything until the anniversary date of the brew date. (I'm usually--but not always--successful with these monsters!)
On tap: Mild Ale, American Brown Ale
Primary: APA, IPA
Secondary: Wildflower Mead
Longterm Carboys: 12 gal Cocoa mead, 5 gal each of Cranberry Blossom Mead and Blackberry Mel, 3 gal Mulled Metheglin