I think the flavor all tastes more or less the same, and is more affected by growing conditions than type.

The good thing about hardnecks is the scape...

This is what I've been thinking.

I see the merit of growing the porcelain garlic, with the large cloves. Also Creole for the southern growers. Then Silverskin for the long storage. Also, some have higher yield, disease resistance.

Some say Rocambole tastes among the best and is worth the short storage. I just do not know. I think it may be just me who can't really tell the subtle difference about the tastes.

My local farms (local grown) mostly grow porcelain garlic: Music and German White. I figure the local chefs like the large cloves, and they care less about the better tastes of the Rocamboles.

It is also confusing that I grow so many varieties, making it even harder to tell....

I agree with Peter it has to do with growing conditions, soil, and if you add beneficials to your soil or not too. I fertilize my garlic twice a year with 5-4-2 organic fertilizer and they seem to be pretty good. I have more info on garlic here: jubilee produce