firm tannins, silky tannins, racy tannins....?

[quijote]

I've been reading a lot of tasting notes lately, as I'm trying to develop more of a framework of what to look (or taste/smell) for when I sample wines.

Some of the phrases I have seen a lot (for example, in Suckling's TNs on Bordeaux 2002 in "Wine Spectator") are "firm tannins" and "silky tannins." I have also seen "racy tannins."

Now, so far, I have been associating "silky" with "smooth" and therefore "fewer" tannins. For example, the phrase "silky tannins" seems about right (to me) for describing tannins in the 2000 Bogle Merlot.

But a problem that complicates this is the use in some TNs of "silky tannins" for "full-bodied" wines. From what Andrea Immer seems to say, "full-bodied" seems to mean more tannins. So what are "silky" tannins in a full-bodied wine?

Does "full-bodied" for Suckling's purposes mean "high alcohol"? Is there a way to tell in tasting notes if this phrase is used for high tannins or for high alcohol?

And what are "racy tannins"? From what I understand (not much), tannins don't have flavor per se....right? Wrong? So how can they be racy?

Thank you for helping me with this.

-Q