10 Questions with Our Beverage Manager, Emily — Hillsboro

This beverage manager’s journey started right at Market of Choice, where curiosity sparked into a full-blown passion after learning the ropes from a fellow steward. A dry Riesling was the “aha” moment that opened Emily’s eyes to just how complex and fascinating wine can be. From learning about terroir to growing conditions, she was hooked at first sip. Today, Emily loves being a guide for customers, meeting people where they are and helping them feel confident, whether they’re sticking with familiar favorites or feeling adventurous. From crisp pilsners for everyday sipping to special-occasion wild ales, local Oregon standouts, and surprising pairings like Muscadet with seafood, their goal is simple: make learning about beer and wine joyful, approachable, and always satisfying.

1. How did you first get interested in beer and wine?

I was working as a cashier for Market of Choice when I became friends with a wine steward who taught me the basics of beer and wine. I followed my curiosity, and soon developed a taste for both types of beverage. My taste turned into a full-on passion that carries through even today.

2. What’s one bottle or beer that made you realize this could be more than just a drink?

A dry Riesling! I had no idea wine could be so multi-dimensional until I tried a dry Riesling. Since then, I became fascinated with the way that region, soil, terroir, and even the direction that the fruit is planted in affects the taste of wine.

3. What does being a beverage manager mean to you?

It means the privilege of being the educator for those who don’t know, but want to learn more about wine, beer and even specialty coffee. Learning about beverages brought a lot of joy into my life and I love passing that along to others. And hopefully I can inspire that same passion in them.

4. How do you help customers feel comfortable when they’re not sure what to choose?

I try to first find out what customers are looking for, their price points and how they feel about adventuring into unchartered territory. Meeting people where they are puts them at ease.

5. What’s your go-to recommendation for someone who says, “I just want something I’ll like”?

I start by asking them what they like, then recommend something similar in taste or style.

6. What’s a great everyday pick versus a special-occasion bottle or brew?

I recommend a nice, clean and crisp pilsner as an everyday option. For a special occasion, it’s fun to experiment with a well-made wild ale, like Alesong who makes some of the best. Wild ales are a little spendy but they always surprise you with unexpected flavor.

7. Are there any local Oregon producers you’re especially excited about right now? Why?

Ferments is absolutely delicious and pFriem as well. I’m loving Fort George’s hazy IPA right now, too. I lean toward brewers who can make a variety of styles.

8. What’s a pairing—food and drink—that you think more people should try?

Muscadet, a varietal of dry white wine and seafood. I also hope more people try orange wine because it’s such an exciting niche of the industry, and the oldest tradition in wine making.

9. What’s one misconception people have about beer or wine that you love to clear up?

People often think that a Rose should be fresh, but it actually tastes better when it’s been aged for six months to a year.

10. When someone leaves your department, how do you hope they feel?

I hope customers leave the department feeling satisfied with the product they chose, and the help they received.