Wiki says a capon is pretty old, if he's butchered young it tastes like chicken, so it's pointless... that's why they're expensive, they take longer to raise.
I don't see where Wiki says they're "pretty old." From what I've read, a typical chicken goes to market in five weeks (thanks to the miracle of industrial poultry production), and a capon is fattened up over as long as 15 or 16 weeks. But that's still a pretty young chicken relative to the old yardbirds that were traditionally relegated to stewing in dishes like coq au vin.
Anyway, to wrap this up, we roasted the capon tonight, using a recipe from Saveur reminiscent of a Thanksgiving turkey: roasted with some sage leaves under the skin, sage-and-bacon dressing on the side, etc. The large bird made an impressive sight--like a really big chicken--and it would probably be fun to serve at a dinner gathering, but it just tasted like any other chicken to us. Same flavor, same texture. Maybe a little more moist. A surpisingly large amount of fat rendered out--it's definitely a fattier bird than a typical turkey or, one might theorize, an equally large chicken. It was not tough or coarse by any means. That said, we're not poultry connoisseurs, and we don't discern much difference between industrially produced birds from Kroglix and fancy free-range birds and breeds like Poulet Rouge. In summary, we both said we'd gladly do another one sometime.