Photo: Constellation Brands

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Autumn officially arrives next week. Labor Day has come and gone, and we've traded our barbecue tongs for pots of soup and our shorts for sweaters on chilly nights. But before you put away all your summer wines, consider this: Many of them, including Sauvignon Blanc, won't taste oh-so-fresh by the time you're in the mood for them again. Some of the best Sauv Blancs from the Loire Valley and Bordeaux can age for several years, but most inexpensive bottles are meant to be drunk ASAP.

What happens when you brave an old bottle? I tried a 2005 recently and the first word that came to mind was dank. It was like tossing a salad, forgetting about it for a week and then trying to eat around the decaying pieces. Blech. So here's my PSA for this week: drink all your unquestionably delicious Sauvignon Blancs now, before they become questionable -- the 2007s from the northern hemisphere and the 2008s from the southern hemisphere. Soon, the 2009s from New Zealand, Chile and South Africa will be on shelves, and in the spring, the 2009s from California, France and Italy will arrive.

After the jump, Sauvignon Blancs I loved, and a question for you: Which Sauv Blanc region steals your heart?

Here are a few Sauvignon Blancs I found in my cellar this week:

From down under, the Nobilo 2008 ($14) and the Nobilo Icon 2008 ($22) are quintessential New Zealand Sauvignon Blancs. The Nobilo is fresh, zesty and fruity, and it's the No. 1-selling Sauvignon Blanc in the U.S. While the relationship between quality and popularity isn't always parallel, in this case it is: Wine Spectator and Wine Enthusiast give it "good buy" designations every year. Nobilo's Icon is rich and complex, without being cloying or heavy. It earned 92 points from Wine Spectator for its complexity at a reasonable price.

Out of California, I poured glasses of Charles Krug Sauvignon Blanc 2008 ($18) and Ancient Peaks Sauvignon Blanc 2007 ($12). The Charles Krug could keep until spring, but I loved its classic California tropical notes. The wine is heady and rich for the varietal. The Ancient Peaks was crisper, tasting of green apples and pineapples.

Montes Sauvignon Blanc 2008 ($16) and Root: 1 Sauvignon Blanc 2008 ($12) from Chile are somewhere in between California's lush, tropical notes and New Zealand's zing factor. They're both crisp, bright and clean, like Sancerre, but without the Frenchness or the price tag.

As for seasonal dishes that pair well with Sauvignon Blanc? My favorites are artichoke dip, squash and goat cheese burritos, creamy vegetable soup (tomato, pumpkin or broccoli), fish or seafood chowder and beet-goat cheese salad.

Now it's your turn: Which region makes your favorite Sauv Blanc, and what do you like to eat with it? Vote in the poll and dish in the comments.