4A • July 29, 2016 | Cannon Beach Gazette | cannonbeachgazette.com
Views from the Rock
‘Waiting to know more…’
A Cannon Beach woman describes the scene
aft er the terrorist attack in Nice, France
C
lara Broderick, the daughter of Jon and Doreen Broderick, is a former Cannon Beach resident now living in
Senegal. In 2014, after graduation with a bachelor of arts degree in French and international studies from the
University of Oregon, she moved to Senegal to work. She’s been in Dakar since 2014 with her husband and
6-month-old daughter. They plan on returning to Cannon Beach this fall.
Broderick was traveling in France at the time of last week’s attack in Nice. A white truck driven by Mohamed
Lahouaiej-Bouhlel drove into crowds in the French city, killing 84 and wounding scores more. Broderick described
her experience.
July 19, 2:18 a.m.
Vacationing in Nice this month was pleasant: palm trees,
red tiled roofs, and sunshine. For someone who has been
reading French news from Senegal for the past year, though, it
was also an instance of seeing headlines come to life. Because
the entire country was hosting the Euro Cup and still in a state
of extreme caution, I saw handfuls of soldiers patrolling busy
tourist areas numerous times in the three weeks I was there.
Although summer crowds in town were sometimes large
(especially as France’s soccer team advanced to the fi nals), it
didn’t seem that people were fearful.
I think one reason that the attack in Nice felt like such a
blow to the gut is because despite tourist season in the south
and violent events in the past year elsewhere in the country,
people felt (or had chosen to feel) safe.
The Euro Cup came and went, and if anyone had been ex-
pecting violent outbursts I think he would have probably felt
relieved. It was about a week later though when, in our minds,
an attack came out of nowhere.
I was home with family when we heard unusual commo-
tion down in the streets. Being about four blocks from the
place in which the truck driver was fi nally stopped, a peak
from the balcony revealed small crowds of people hurrying up
the street and dashing into open doorways. A phone call from
a friend whose wife had been on the Promenade informed us
there had been “an attack” but we didn’t know much for about
another hour. We tried to go down to the street to get infor-
mation but the street was empty besides the sounds of many
sirens.
A man ran by and told us to stay
inside, that there had been an attack on
Rue de la France. We stayed inside and,
like I imagine most people did, waited
anxiously for anything to appear on the
news. President Francois Hollande was
being interviewed in Paris as fi reworks
erupted around the Eiffel Tower and I
remember thinking, He has no idea.
Information leaked in slowly, from
SUBMITTED PHOTO friends and fi nally from the national
Clara Broderick
news channel. My host (my Senegalese
brother-in-law) was simultaneously
praying for friends and insulting the attacker. We stayed up
until the news began to repeat itself and went to bed hoping
for more details in the morning. Besides the sound of continu-
al sirens, the streets were quiet with the surprising silence that
disaster brings.
5:46 a.m.
I had to catch my fl ights back to Dakar in the morning and
driving through the streets of Nice you would have guessed it
was the middle of a winter night; on a Friday morning there
was hardly any traffi c or bustle. Our route was altered by the
Promenade’s closure but the airport was functioning as per usu-
al. The atmosphere was somber however and one could feel the
anxiety coming from new arrivals who had suitcases and sun
hats in hand. As I left Nice the death toll had climbed to 84 and
an entire city — perhaps country— was waiting to know more.
AP PHOTO/LUCA BRUNO
Floral tributes are laid out near the site of the truck attack in the French resort city of Nice, southern France, Friday, July
15, 2016. France has been stunned again aft er a large white truck killed many people aft er it mowed through a crowd of
revellers gathered for a Bastille Day fi reworks display in the Riviera city of Nice.
CANNON SHOTS
R.J. Marx is on vacation this week. Look for his column next issue.
R.J. MARX
Clearing up the
‘misunderstandings’
about rieslings
H
ow does such an amazing wine become so mis-
understood? We can blame California winemak-
ers for a couple of things; chardonnay that tastes
like buttery oak planks and rose’ that tastes like sweet
pink water, but we can’t blame California on the confu-
sion surrounding one of my favorite wines, riesling.
Riesling traces its heritage back to Germany where it
is that country’s
signature wine.
German riesling
UNCORKED RAMBLINGS
can be made in a
variety of styles, STEVE SINKLER
from super
sweet (spätlese)
or (auslese) to dry
as a bone (trocken). For decades, German wineries have
tended to ship their sweeter rieslings to the US, but not
their drier wines. As a result, the American wine con-
sumer mistakenly believes all rieslings are sweet.
During summer, I regularly get asked to recom-
mend a local white wine. When I suggest a riesling to
a customer, the typical response is “I don’t like sweet
wine.” My opportunity to educate and right the “riesling
wrong” presents itself. In fact, most Pacifi c Northwest
rieslings are made in either dry or medium dry (slightly
sweet) style, with few sweet rieslings being produced.
Likewise, most great German rieslings are now made in
a dry or medium dry style.
Because there is such a misunderstanding about ries-
ling sweetness levels, the International Riesling Foun-
dation has created a scale wineries can use on their back
label to inform consumers about the wine’s sweetness.
The IRF scale breaks riesling down into four categories;
dry, medium dry, medium sweet and sweet.
The pointer indicates where the wine is on the scale.
For instance, a wine considered “medium dry,” means
the wine is mostly dry, but has a hint of sweetness. Most
Pacifi c Northwest rieslings fall somewhere in the dry
and medium dry range. Wineries which make medium
sweet riesling usually identify these wines for consum-
ers by using words such as “late harvest” or “sweet” in
the name. The Sweet IRF category is typically used with
desert wines, such as ice wines.
While at Oregon pinot noir camp last month, one of
the breakout sessions included an amazing blind tasting
lineup, including three of my favorite Oregon rieslings.
I had the good fortune to enjoy Trisateum Ribbon Ridge
dry riesling, which has nice acidity and is packed with
green apple, starfruit and pear fl avors. Trisateum helps
us out by using the word “dry” in the wine’s name,
which lets us know that this riesling doesn’t have much,
if any, residual sugar. Using the IRF scale, this wine is
dry.
Brooks Ara riesling has a delicious complexity of
fl avors, which include apricot and peach, in addition to
apple and honeysuckle. This fl avor profi le leads you to
believe the wine is going to be sweet, but, again, this
riesling has very little residual sugar. Winemaker Chris
Williams uses bio-dynamically grown fruit for Brooks
wine, ensuring each bottle is earth friendly. Using the
IRF scale, this wine is also considered dry.
My favorite riesling in the blind tasting was Che-
halem Three Vineyards riesling, which offered aromas
and fl avors of ginger in addition to the more classic
apple, pear, white fl owers. The spiciness combined with
a crisp acidity made this riesling special. Chehalem’s
riesling is considered off dry, which means there is a
slight bit of residual sugar left in the wine, causing it to
have just a hint of sweetness. This wine is considered
medium dry on the IRF scale.
If you’re looking for something new during the
summer months, give riesling a try. Serve chilled,
riesling is very food friendly and goes well with cheese
platters, salads and lighter fare such as seafood, chicken
or vegetarian dishes. Winemaker Chris Williams assures
me riesling is delicious with grilled rib eye, but I haven’t
tried that pairing yet. It is also delicious with spicy
foods, like Mexican or Asian fare as the fruit fl avors and
crisp acidity cut the heat. You can think of riesling as
your mouth’s fi re extinguisher!
So, when you think of riesling, don’t immediately
think of sweet wine, think of delicious wine. Let the IRF
scale be your guide to riesling happiness.
Whatever wines you enjoy, please do so in modera-
tion. We’ll see you again soon at The Wine Shack.
Th e library in Cannon Beach is a beehive of summer activity
appy (almost) August, li-
brary friends! I don’t know
about you, but I’m wonder-
ing what happened to July! At any
rate, it’s been a lively summer so
far.
Speaking of July, we had a
wonderful puppet show on July 23,
when puppeteer Penny Walter of
Penny’s Puppet Productions was
on hand to give a free performance
with her puppets. Penny, who has a
master’s degree in early childhood
education, is dedicated to making
the world a better place, one puppet
show at a time. By sharing her
stories, songs, and humor with us,
she defi nitely made the library a
happier place on July 23.
Upcoming, on August 13, the
very popular young magician,
Brett Willyard, will give a repeat
H
Publisher
Steve Forrester
Editor
R.J. Marx
Reporter
Lyra Fontaine
Sales/Advertising Manager
Betty Smith
AT THE LIBRARY
CARLA O’REILLY
performance at the library. Brett’s
career in magic began at age eight,
when one of his older brothers
passed down to him a magic kit he
had gotten at Disneyland. Famous
not only for his magic shows, Brett
is also a well-known teen athlete.
Last time he visited us, his magic
show fi lled the library beyond ca-
pacity, so plan to arrive early in or-
der to get a seat. The event begins
at 1 p.m. and is free of charge.
In August, the Cannon Beach
Reads group will be reading The
Wright Brothers, by David Mc-
Production Manager
John D. Bruijn
Circulation Manager
Heather Ramsdell
Classifi ed Sales
Jamie Ramsdell
Advertising Sales
Holly Larkins
Brandy Stewart
Cullough. The group will meet
from 7 to 8:30 p.m. on Wednesday,
Aug. 17, to discuss the book. New
members are always welcome to
take part. The discussion leader
will be Joe Bernt.
Calling all kids! Our summer
reading program, Fetch a Good
Book, continues until August 22.
There’s still plenty of time to earn
prizes along the way, as well as
to qualify for the bigger prizes at
the end. Stop by to see us during
library hours and obtain your in-
formation packets. The program is
intended for children and teens.
Our quilt drawing tickets contin-
ue to sell rapidly. They’re available
for $1 each, or fi ve for $6 and are
being sold during library hours. We
also will be bringing the quilt to the
Cannon Beach Farmers’ Market on
CANNON BEACH GAZETTE
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Tuesday, Aug. 16. Let’s hope it will
be less windy than when we dis-
played it at the market on July 19.
Keep in mind that for August
there will be no Northwest Author
Series, nor will there be a member-
ship meeting. Our fi rst membership
meeting will be on Wednesday,
Sept. 7, when we’ll be enjoying
friendship, a delicious brunch, and
an interesting speaker.
Also coming up in September
will be our annual Fall Festival,
which will include a bake sale and
craft sale. So if you’re a crafter or a
baker or both, this is the time to be-
gin planning your projects. There’s
plenty of time to fi nish some nee-
dlework or a few pretty craft items
to benefi t our library.
And looking even farther ahead,
we have some wonderful holiday
plans in November and December,
which will be upon us sooner than
we expect.
Mark your calendar; this year,
the library will be expanding our
participation in Haystack Holidays,
which begins just before Thanks-
giving and continues until after
Christmas.
The free gift-wrapping station
during Mimosa Madness will be
held at the library on Friday, Nov.
25. As always, we will be hosting
our Holiday Tea on Saturday, Dec.
3, and a holiday favorite, Pictures
with Santa on Saturday, Dec. 10.
Thanks to one and all for your
participation in, and support of,
all our wonderful programs and
activities of 2016. Have a wonder-
ful (and hopefully slightly warmer)
August.
THE NATIONAL AWARD-WINNING