Kasparov is black caviar, Aronian is fine red caviar

Russian chess player Alexander Grishchuk had an interview with whychess.org, where he’s focused on the generation he’s sharing his experience.

- I still perceive you as part of that latest wave, now occupying various rungs of the 2700-level. I’ve got the impression that it’s a generation that’s practical and tenacious, which largely explains its success. But how do you see it?

- Above all, that generation, and besides myself I include Aronian, Ponomariov, Jakovenko and Bacrot in it, has turned out to be very talented. The curious thing is that one of us is always breaking clear, but not for long: first it was Bacrot, then Ponomariov, then myself, and now Aronian. And Jakovenko as well found himself 5th in the world at one point.

- But that also means there wasn’t a new Kasparov among you.

- Yes, but you’ve got to understand that if you look at it in terms of gastronomic comparisons, then Kasparov is black caviar, the highest grade. Perhaps in the whole history of chess there’ve only been two others – Fischer and Karpov. And then you’ve got Anand – wonderful, luxurious caviar, but red. It’s the same with Kramnik and Aronian – fine red caviar of the highest quality. It’s not yet clear with Carlsen: he’s got the potential to change colour and enter the “deluxe” class.