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Has anyone any knowledge of the best type of chard to grow for flavour?

I grow rainbow chard, and also the white 'swiss' chard, which I prefer to cook with. The coloured chards have sometimes had an almost metallic taste to the leaves like really strong spinach, but the swiss chard seems to have slightly fleshier leaves and a milder flavour, so I guess it depends what you prefer! ;D

The white chard, or bietola, is much milder.

Grew Ruby Red Chard last year and loved the flavour - can only describe it as a strong green flavour ;D

Lucullus chard has large soft wrinkled leaves, is very tender and with a mild flavour.

Bordeaux spinach: OK, not chard, but I have been very impressed by a late summer sowing which gave leaves in autumn, withstood the winter snow and frosts, and has been very prolific again over the last month or more. Tiny leaves, fiddly to pick, but very attractive and tasty.