Popina by Lynrace

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Popina by Lynrace

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Teaming up with independent suppliers of rare w**es and authentic Italian meats and cheeses, Popina delivers a w**e list unlike any other.

Popina by Lynrace is a w**e & charcuterie bar inspired by the popinae of Ancient Rome, which served w**e and simple food to slaves, freedmen, foreigners, and those of the ‘lower classes’. Red, white, rosé, amber, and sparkling w**e, as well as meats, cheeses, and plant-based options will be on offer.

26/10/2026

B**R OF THE WEEK

It’s been 18 months since we’ve last done a b**r special, rather ashamedly. However, we’ve brought this stunner all the way back from a recent trip to Burgundy to make up for it.

This is the aptly named Dix-Sept Heures (5 o’clock) from the very cool people at Brasserie Vif in Beaune. Set up by Tommy Pace and Lara Young in 2021, Vif is dedicated to creating b**rs that are both traditional in style yet with a modern touch - particularly specialising in American and German-style b**rs. Marie Batens joined in 2025 and adds her expertise as sales lead and b**r sommelier.

This is super drinkable Session IPA, using Magnum, Cascade, Motueka Cryo, and Mosaic hops for a whole host of citrus and tropical flavours with just a touch of bitterness. All of us on the trip agreed it was the best b**r we’d had in a good long while.

Un grand merci à Tommy and Marie for accommodating us during a busy canning session.

We have very limited stock of this b**r, so now’s your chance to come and try it!

Santé!

23/10/2026

An Oxford scientist turned w**e storyteller, Andrew spent his DPhil at Somerville researching how climate shapes w**e flavour.

He has worked with vineyards from Bordeaux to Barossa, and Ch*****ne to Chile. In Noble Nine, he explores the stories behind nine familiar grape varieties, from the history and science of w**emaking to the impact of climate change on what ends up in our glass, and the entire w**e story that happens behind the shelves.

Join Andrew for a tasting that goes beyond the bottle, discovering the science, history and people behind the w**es we love.

Noble Nine: The story and science of our favourite w**es
Wednesday 18th November, £40, 7pm

**etasting **ebar

20/10/2026

SAKE OF THE WEEK

We’re so excited to share this latest pairing: Gozenshu Misty Mountain Junmai Usu-nigori with sourdough alongside our legendary Lardo courtesy of

Now this sake comes from Tsuji Honten, a 200 year old brewery in Okayama Prefecture in Western Japan. It’s now headed up by sibling duo Soichi and Maiko Tsuji, with Maiko being one of the few female toji (head brewer) in Japan.

This particular sake uses 65% polished Omachi rice, which is a rare variety that Tsuji Honten has championed. 65% polished meaning they have removed 35% of the original grain. The resulting sake is creamy and floral, with notes of lemon, passion fruit and pepper with a slightly chewy texture.

Our Lardo pork belly is aged for six months, and adorned with delicious things like bay leaves and pink peppercorn. It’s sliced uber-thin and as warms up it softens and almost transforms into a sort of pork butter.

Why does it work?
- The lactic acid in the sake cuts through the fattiness of the Lardo
- The slight sweetness of nigorizake creates a welcome contrast against the intensely savoury and saline Lardo

Fancy learning more about Sake? Great timing, we’re hosting a Sake masterclass with renowned Sake educator and importer Erika Haigh in two weeks, on 4th November. Tickets are flying out the door, so book quickly to secure your spot.

14/10/2026

An evening with Mai Sake

We are thrilled to welcome Sake educator and founder of Mai Sake Erika Haigh on a walkthrough of some of her favourite bottles.

Date & Time : 4th November 2026 | 7-9pm

**etasting

12/10/2026

W**E OF THE WEEK

It’s Georgian W**e Month in the UK and it makes perfect sense to showcase the very last portion of Chris Boiling’s celebrated series of Crazy and Experimental w**es from our cellar . We’re heading to the Kakheti region in eastern Georgia for this modern qvevri (amphora) w**e – a Kisi and Khikhvi co-fermentation.

The idea behind this experiment was to combine traditional Georgian w**emaking techniques (a qvevri buried in the ground, a whopping six months of skin contact) with modern anaerobic w**emaking techniques to retain the lovely aromas and flavours of the two rare grape varieties.

The qvevri was chilled to -1°C to receive the grapes; after a couple of days of manual punch downs, Chris used netting and French oak staves fanned out like the spokes of a bicycle wheel to keep the cap submerged for the rest of the fermentation; after which the qvevri was sealed with glass and silicone; and the headspace was filled with nitrogen to prevent oxidation.

As expected, it’s got big ripe tannins accompanied by a characteristic qvevri w**e dryness. Stone fruit, quince and saffron central here. It’s super clean and honestly absolutely superb.

Chapeau, Chris Boiling

On by the glass until it’s not.

07/10/2026

We are delighted to welcome prestigious and historic Italian w**ery Villa Bogdano to Popina, hosted by brand ambassador Mattia Scarpazza.

Villa Bogdano 1880 is a historic organic w**ery in Lison, Veneto, built around the protection and expression of heritage vineyards.

The estate is home to 18 hectares of old vines, many more than 80 years old, including rare plantings of Tocai Friulano Giallo and the historic early 1900s planting of Cassone Padovano training system.

Villa Bogdano’s philosophy is based on restraint, precision and respect for the vineyard. Each w**e is conceived as a single-varietal, single-vintage expression of the estate, made only when the quality of the fruit justifies bottling. The aim is not to impose a fixed style, but to preserve freshness, natural richness, purity of fruit and a clear sense of origin.

In the cellar, intervention is kept at minimum. Vitrified concrete is used to protect fruit purity in the estate’s expression w**es, while large-format French oak supports depth and structure in selected cuvées without masking vineyard character.

More than a historic property, Villa Bogdano is a forward-looking vineyard project. Through organic farming, biodiversity and work on its own genetic material, the estate is building a bridge between heritage and future resilience.

Expressing heritage vineyards. One vintage at a time.

An evening with Villa Bogdano
Date & Time : 21st October 2026 | 7-9pm

**etasting

05/10/2026

W**E OF THE WEEK

A real treat in the form of a jeroboam of Sab’s Le Rataf is being poured this week. A unicorn find in the heart of Beaune, we just couldn’t resist this seriously good ratafia and Quentin Blake-esque artwork.

Sab’s is an incredible company reviving the old tradition of mobile boilers, travelling around the best vineyards in Burgundy and using leftover grape juice to make the highest quality marc - a practice that has almost been lost.

Ratafia is most famous in Ch*****ne, where it’s made from a blend of unfermented grape juice and Marc grape spirit. Sab’s version is the result of blending fresh Aligoté grape juice from Meursault with a Fine marc distilled in Pommard in their own still.

This traditional drink was once the harvesters’ companion, offering the comfort of natural grape sweetness and the strength of eau-de-vie after a long day of work.

It’s bloody delicious.

On by the glass until it’s not.

01/10/2026

Popina by Lynrace is perfect to celebrate every occasion - whether you're planning a birthday, catch up, a Christmas party, work gathering, or it's simply an excuse to bring everyone together before the year ends.

Alongside rare and carefully thought-out w**es we serve small-batch artisanal Italian cheese and charcuterie designed to be shared.

We also offer curated private w**e and spirit tastings for intimate gatherings, celebrations, and bespoke events.

Email us at [email protected] or come in and chat with our team.

29/09/2026

W**E OF THE WEEK

An absolute stonker of a bottle this week in the form of Clos Saron’s Tickled Pink 2016.

Gideon Beinstock and Saron Rice set up the w**ery in 1999 out in the foothills of the Sierra Nevada. Predominantly a Pinot Noir specialist, they do also source high quality grapes from nearby growers to make wonderful w**es like this.

This is a w**e unlike any other rosé you’ve encountered. Tickled Pink is a co-fermentation of 65% Merlot and 35% Viognier, entirely foot-stomped and made and aged as a red w**e. After a short two-day maceration, the red fruit was pressed onto the Viognier and completed fermentation on the skins. The w**e was then aged in barrel for 15 months before bottling in 2017, and remained in barrel for a further 26 months until its release in 2021.

It’s mental. But also delicious. Seriously delicious.

On by the glass until it’s not. A tiny quantity available, so run, don’t run!

23/09/2026

We’re thrilled to be welcoming Effi Tsournava DipWSET to showcase the scintillating w**es of the Paros Farming Community w**e co-operative. This is your chance to try some stunning expressions of Monemvasia and Mandilaria, liquid proof that Greek w**es should certainly not be something to turn one’s nose up at.

The W**es of Paros faming community
Date & Time : 7th Oct 2026 | 7-9pm

**etasting

Address

67 Walton Street
Oxford
OX26AG

Website

http://lynrace.com/popina

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