006 · Garth Hogdon | Cage Imports

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006 · Garth Hogdon | Cage Imports

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In this episode of Saber Sessions, we sit down with Garth Hodgdon, founder of Cage Imports and one of the most forward-thinking voices in modern Champagne.

Garth shares his journey from elite dining rooms—cutting his teeth as a sommelier at The French Laundry and Per Se—to serving as National Ambassador for Krug, and ultimately taking the leap with his wife to go all-in on importing some of today’s most exciting, boundary-pushing Champagne producers.

We also explore the rise of his cult-favorite series One Bottle Review, and how his online presence has helped make Champagne fun, approachable, and relevant again.

We dive into what it really means to democratize Champagne—breaking down barriers for everyday drinkers, rethinking how Champagne fits into hospitality, and spotlighting cutting-edge growers who are redefining the category. Along the way, we talk collectors’ moments, unforgettable bottles, burgers, and ask the big question: is Chicago the greatest dining city in America?

Hosts Josh Durr and John Grisanti cover a wide range of topics with Garth, and—of course—we open not one, but two exceptional bottles from Cose and Domaine Méa.

Whether you’re Champagne-curious, deep down the bubble rabbit hole, or somewhere in between, this episode is a fun and insightful listen for all levels of wine lovers.

0:00 Live from Chicago + “Champagne Jesus” intro
0:26 What we’re drinking (rare bottle breakdown)
0:51 Michael’s Pops origin (started in 1997)
2:03 How Pops became a champagne bar (the legacy)
2:46 Best Pops memories: jazz roots + legendary guests
5:48 Why sharing bottles beats drinking alone
6:33 How the nickname “Champagne Jesus” started
7:52 Champagne travel talk + Louisville shoutout
9:40 Champagne trends: growers, rosé, sugar, transparency
11:01 Growers vs big houses (it’s not a war)
14:31 The “magic sauce” behind Pops lasting 40+ years
16:10 The COVID mindset: “just give me a podium”
26:16 Bartending psychology + hospitality as a jazz show
29:12 Tourist expectations + the art of “conversion”
37:00 Uncertified, proud bartender + respecting the craft
48:23 The “aha” champagne bottle that changed everything