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Refers to the thick droplets of wine that form on the inside of the glass and stream down when wine has been swirled or consumed.
“Legs” is also used as a descriptor of wine that is “balanced”, made up of all the basic characteristics needed when being assessed.
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USDA Nutrition Facts |
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| Calories 73 |
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| Protein 16g |
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| Total Fat 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 285mg |
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| Sodium 58mg |
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| Cholesterol 50mg |
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| Serving Size 3 oz |
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| Calories 183 |
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| Protein 26g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Potassium 354mg |
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| Sodium 66mg |
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| Cholesterol 85mg |
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| Serving Size 1 oz |
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| Calories 143 |
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| Protein 20g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Potassium 342mg |
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| Sodium 64mg |
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| Cholesterol 64mg |
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Legs term - Related Content |
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| A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Suitable cooking methods for a lamb leg steak are ... |
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| Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into ... |
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| (Scientific Name: Lepista saeva) Also referred to as the Field Blewit or at times confused with the Wood Blewit, this variety of mushroom is readily identified by the blue to ... |
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| (Scientific Name: Cantharellus infundibuliformis) A common mushroom that grows in large groups in wooded areas and damp places. They are characterized by dark brown caps that ... |
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| The meat from frog's legs is white and slightly sweet and is the only edible part of a frog. The flavor is best when fresh, but frozen frog's legs can be used. The flavor is not ... |
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| A classic lamb roast, with a little extra spice and flavor. |
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| Although this dish takes many hours to cook, it requires minimal attention from the cook. |
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| Roast leg of lamb, an easy and festive entrée, is often considered only for larger gatherings since it will typically serve 8 to 10. |
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| Grilling brings out the best in lamb, and it's even better when brined first although you can skip this step if you wish and still have a delectable entrée. |
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