Bodegas Monje Winery Ticket w/Wine Tasting & Mojo Sauce Workshop

At Bodegas Monje, wine tasting comes with a practical kitchen lesson: you make three Canarian mojo sauces, then eat them with local food and young wines. It is a sociable way to learn a recipe you can use long after your Tenerife holiday.

I like the mix of winery tour and hands-on cooking, and the thoughtful pairings, from watercress butter with white wine to wrinkled potatoes with red. One thing to plan around: the session can last up to two hours, and the order of the tour and tasting may vary.

At a glance

• Make three mojos: coriander, parsley, and red, based on traditional family recipes.
• Taste three young wines: Dragoblanco, Hollera, and MonjeTradicional, each served with a local accompaniment.
• Meet the process and the people: A winery guide leads the visit, followed by a chef-led workshop. Hosts named for past sessions include Caleb, Moises, Andres, Alessandro, and Gaspar, though staffing can vary.
• Eat what you make: The sauces are served with food, including wrinkled potatoes and Canarian chorizo.
• Keep the group small: The maximum is 12 people, which suits a class where you will handle ingredients and ask questions.
• Allow a little flexibility: The activity is advertised as about 90 minutes, but the stated estimate is 90 to 120 minutes.

A winery visit with a kitchen at its heart

This experience works because it gives you more to do than simply raise a glass. You see Bodegas Monje, learn about its wines, and then take part in making three versions of mojo, a familiar Canarian sauce that tastes far livelier when freshly prepared.

The workshop uses coriander, parsley, and red mojo recipes rooted in family cooking. A chef demonstrates the method before you take over. The hands-on part is the main attraction: you learn by chopping, mixing, and tasting rather than watching someone else do all the work.

The visit is based at Bodegas Monje in El Sauzal, on Tenerife’s north coast. It is a single-stop activity, and you finish back at the winery. The setting and the food make it a good change of pace from a day spent driving between viewpoints or visiting larger attractions.

Touring Bodegas Monje before the tasting

The visit includes a guided look around the winery, with information about its history and the process of making wine. The tour can include the cellars and areas where you see the winemaking process. That context helps make the tasting more than a sequence of glasses: you get an introduction to the place behind them.

The guide’s style matters here. Names associated with past sessions include Caleb, who has led tours in English, while the kitchen has been hosted by chefs including Moises, Andres, Alessandro, and Gaspar. The host changes, so do not book expecting a particular person. What you can expect is a guide for the winery portion and a chef for the sauce lesson.

The exact order can vary. Tour times are set, but the activity may take place before or after the scheduled tasting time. In practical terms, your winery visit might come first, or you might taste and cook before the tour. Ask about the order if you have a tight schedule afterward, and leave room for the full 90 to 120 minutes.

Three young wines, each with something to eat

The tasting is built around three young wines and small bites chosen to complement them. First comes Dragoblanco, a young white, paired with watercress butter. Next is Hollera, a red made using carbonic maceration, served with almogrote, a local cheese spread. The third pour is MonjeTradicional, a young red, accompanied by Canarian chorizo and wrinkled potatoes.

These pairings give you a useful taste of local food alongside the wine. They are not just decorative nibbles: they help explain how the sauces and wines can work at a table. The tasting is also paced around the workshop, so you sip as you prepare rather than sit through a formal wine lecture.

The included pours are the three wines described for the activity. Other alcoholic drinks are not included, though additional drinks may be available to buy. The winery may also offer other wines by the glass for purchase, so ask before assuming that any extra tasting is part of the ticket.

One practical point: the wine is served during a cooking activity, not as a separate, extended tasting appointment. If you are keen to focus on a wider range of wines, check what the winery offers beyond the included session.

Making coriander, parsley, and red mojo

The cooking lesson covers three types of mojo: coriander, parsley, and red. A chef explains how to make them, then gives you a turn to prepare your own. Recipes are based on traditional family methods, and the point is to get a feel for the ingredients and technique, not merely collect a printed recipe.

Freshly made mojo can be quite different from a bottled version. You can adjust and taste as you go, and the chef can judge your first attempt and offer guidance. One useful takeaway is that the recipe can be made again at home; a recipe has been provided to participants in past sessions.

The workshop is social by design. You work alongside the rest of the small group, then sit down to enjoy what you have made. It is a nice choice for couples, friends, or anyone who likes food but does not need a polished cooking-school production. The appeal is participation, local flavor, and a little good-natured trial and error.

A small drawback is that this is a practical kitchen activity, so tools and workspace may be more functional than fancy. One participant found the knife less than ideal. That is a minor concern for most people, but if you are particular about kitchen equipment, set your expectations accordingly.

The meal: sauces, potatoes, and local flavors

After the preparation, you eat the food with your group. The workshop’s pairings include wrinkled potatoes, Canarian chorizo, and almogrote, with the wine served alongside. The meal is part of the experience, but it is best understood as a tasting and shared snack rather than a long, multi-course lunch.

A vegetarian option is available, but you need to request it when booking. If you have other dietary requirements, advise the provider in advance. This is especially important for a food-focused activity, where the accompaniments are part of the experience.

If you are hungry for a larger meal, consider arriving early and checking whether the winery is serving brunch. Offerings may include slow-roasted pork, but brunch is not included in the ticket and should not be treated as a guaranteed part of the booked activity. Likewise, any extra food or drink you order is at your own expense.

Is $55.51 good value?

At $55.51 per person, you are paying for more than three samples of wine. The price includes a professional guide, wine tasting, food tasting, bottled water, the cooking workshop, and the winery visit. It also includes the 7% IGIC tax.

The value is strongest if you want an activity that combines local wine, food, and participation. The small group limit of 12 gives the kitchen portion room to feel personal, while the guided visit adds context that a standalone tasting would not provide. You leave with a meal in your stomach and recipes you can try again.

It is less compelling if your only goal is to sample a broad range of premium wines, or if you expect a substantial lunch. The included wines are young vintages, and extra drinks or food cost more. For a visitor who enjoys cooking and wants to understand a small part of Canarian food culture, though, the price covers a useful mix of activities in one booking.

Timing, language, and what to bring

Sessions are listed at 11:00, 13:00, and 15:00. The advertised start time for this experience is 11:00 am, but confirm the time that applies to your reservation. Spanish and English are offered, with French and German available on selected days. English tours are available on weekends at 3:00 pm, according to the schedule details, so state your preferred language when booking rather than assuming every slot runs in English.

Wear comfortable footwear and bring a comfortable coat. The activity takes place at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain. The tour ends at the same meeting point.

The experience is for people aged 18 and older. Confirmation is provided at booking, and the activity may be led by a multilingual guide. Free cancellation is available up to 24 hours before the start time; cancellations made later are not refunded, and late changes are not accepted.

Who will enjoy this Tenerife experience?

Book this if you like tasting local food, enjoy a relaxed cooking class, or want an activity that gives a little context about Tenerife’s wine as well as its cuisine. It is also a good pick for a mixed-interest group: one person can focus on the wine, another on the recipes, and both have a reason to join in.

It may not suit you if you need a quick stop, do not drink alcohol, or are looking for a full meal. The session is for adults, and its duration can stretch to two hours. Still, you do not need to be a cook or a wine expert. The format is welcoming and practical, and the sauces make the experience especially memorable.

Should you book Bodegas Monje?

I would book this for the combination: a look inside the winery, three young wines with Canarian bites, and a chance to make mojo yourself. The chef-led workshop is the part that turns a tasting into an experience you can take home, while the meal gives you time to enjoy the results.

Choose another activity if you want an intensive wine seminar or a full lunch. Otherwise, this is a strong use of an afternoon or morning in Tenerife, especially if you enjoy learning through food. Request your language and dietary needs in advance, and leave enough time to stay for the whole session.

FAQ

How long does the Bodegas Monje experience last?

Plan for about 90 to 120 minutes. The activity is commonly described as approximately 90 minutes, but the full estimated duration can extend to two hours.

What wines are included?

You taste Dragoblanco, a young white wine; Hollera, a red produced using carbonic maceration; and MonjeTradicional, a young red.

What food is served with the wine?

Dragoblanco is paired with watercress butter, Hollera with almogrote, and MonjeTradicional with Canarian chorizo and wrinkled potatoes. You also eat the mojos made in the workshop.

Which mojo sauces will I make?

The class covers coriander mojo, parsley mojo, and red mojo, using traditional family recipes.

What languages are available?

The winery visit is offered in Spanish and English. French and German are available on selected days. English tours are offered on weekends at 3:00 pm, so state your language preference when booking.

Where does the tour start and finish?

It starts at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain. The activity ends back at the meeting point.

Are vegetarian meals available?

Yes. A vegetarian option is available. Advise the provider when booking if you need it, and share any other dietary requirements in advance.

Is there a minimum age?

Yes. The activity is available to people aged 18 and older.

What is included in the ticket price?

The ticket includes a professional guide, food tasting, wine tasting, bottled water, alcoholic beverages described for the activity, and the winery and mojo workshop experience. Additional drinks and food are available to purchase.