For Taylor Schmidt Johnson, wine has always been about much more than what’s in the glass. As Wine Director and Lead Sommelier at Echelon Kitchen and Bar, she views every bottle as a story—one rooted in farming, craftsmanship and the people who create it.
Johnson’s path into the wine world wasn’t a straight one. She grew up working in her family’s restaurants before studying darkroom photography at the Maryland Institute College of Art in Baltimore. After returning to Michigan, she built a career in Detroit’s hospitality scene, earning her Level 2 Certification through the Court of Master Sommeliers Americas before joining Echelon ahead of the restaurant’s 2025 opening. Today, she oversees a beverage program recognized with Wine Spectator’s Award of Excellence while preparing for her Advanced Sommelier Certification.
A philosophy that starts in the vineyard
At Echelon, Johnson carefully curates a wine list that reflects the restaurant’s seasonal menus and emphasizes small producers from Michigan and around the world.
“I am enthralled with the bounty of produce that builds the base of our culinary offerings through Michigan-sourced ingredients,” she said. “For me, it’s intuitive to follow this common thread to the farming practices behind the producers curated on our wine menus. I like to use the phrase ‘farming first, fermenting second’ as an ethos for the producers I support.”
That philosophy extends beyond sustainability buzzwords.
“As my mentor taught me, ‘The wine must show up in the glass,'” Johnson said. “In short, the proper practices must yield an undeniably delicious glass of wine.”
Making wine approachable
While some diners may find extensive wine lists intimidating, Johnson believes the best wine experiences begin with listening.
“Their curiosity allows me to intuit new choices for them after I listen thoughtfully to their preferences,” she said. “I typically inquire about the types of wines they enjoy, anything they dislike, and any food choices they are considering… I want them just as happy with their selection when the bill arrives as they were while drinking it. Transparency (and kindness!) is key.”
Rather than steering guests toward expensive bottles or unfamiliar labels, Johnson aims to create conversations that help diners discover wines they’ll genuinely enjoy.
Building on Ann Arbor’s wine culture
Since moving to Ann Arbor in 2023, Johnson has watched the city’s appreciation for thoughtfully produced wines continue to grow.
“I’ve worked in Ann Arbor since 2023 and have had great experiences with the local clientele, ranging from seasoned collectors to new wine enthusiasts,” she said. She credits the city’s existing wine culture with creating an audience eager to explore natural, biodynamic, and sustainable wines.
“At Echelon, I see our role as building on that foundation and pushing its limits—through our chef’s tasting menu pairings, a growing non-alcoholic pairing program, and a deep cellar built around small producers, with a real emphasis on Michigan wine alongside our international selections.”
Celebrating women in wine
That passion for storytelling recently inspired Johnson’s Women in Wine event, designed to spotlight female winemakers and vineyard owners while bringing the community together.
“The Women in Wine Event was built to engage the community over wine, and to highlight the women behind each label featured that evening,” she said. “I hope that the attendees were inspired to think consciously about the makers behind the wines they drink, and to notice the women making a mark with their wines.”
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Johnson and distributor Lori Moss selected wines exclusively produced or owned by women, representing a wide variety of regions and styles.
She believes representation matters because it encourages consumers to think more deeply about the choices they make.
“Representation is a powerful optic,” Johnson said. “It creates awareness beyond the simple transaction of buying and drinking… Through your purchase, which communities are you supporting? How are those producers farming, and giving back to their local environment and community?”
Johnson plans to make Women in Wine an annual tradition while expanding Echelon’s educational events to feature other regions, cultures and communities.
More than a beverage
For Johnson, the greatest reward isn’t earning accolades or assembling an acclaimed wine list. It’s creating meaningful experiences for the people who walk through Echelon’s doors.
“Opening Echelon as a new restaurant was one of the most challenging and rewarding experiences in my career,” she said. “Working with the entire team here is probably the most rewarding aspect of it all… The reality that we, as hospitalitarians, are part of our guests’ daily lives in a sincere way really moves me. We share in their best occasions, their challenging moments, and everything from casual to lively celebrations.”
As Echelon’s wine program continues to evolve, Johnson hopes guests leave with more than a memorable pairing—they leave curious to discover the stories behind every bottle.
“I am truly grateful,” she said. “Stay curious, and drink wine that is undeniably delicious.”
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
