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

[quijote]

These responses have helped a great deal, and I'm understanding that the more I taste wine and read tasting notes, the better I will understand the terms as used by different people. I guess I have to keep in mind that the process of description is just an approximation, because different people have different sensations, and one of the wonderful things about wine (like all great works of art!) is its ultimately elusive nature. It's nice to be able to read these posts and other commentaries, and then finally have something kick in--sort of like a dummy slap of the senses. Thanks again!