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

The best part of this Tenerife experience is the hands-on mojo workshop. You do not just taste the island’s famous sauces. You chop, mix, adjust, and make coriander, parsley, and red mojo using family recipes, then eat what you have prepared with local food and wine.

I like the way the tasting is tied to the cooking, especially the pairings of Dragoblanco with watercress butter and MonjeTradicional with Canarian chorizo and wrinkled potatoes. I also like the small maximum group of 12, which gives chefs such as Moises, Gaspard, Andres, or Ángel room to help. The main consideration is timing: the activity is advertised at about 90 minutes, but some sessions may run closer to two hours, and the exact order of the tour and tasting can change.

Key points to know before booking

• Three sauces are made by hand: coriander mojo, parsley mojo, and red mojo.
• Three young wines are served: Dragoblanco, Hollera, and MonjeTradicional, with local accompaniments.
• The winery tour includes the cellars and production areas, not just a seated tasting.
• The group is limited to 12 people, making the cooking portion more personal.
• The meeting point is Bodegas Monje in El Sauzal, with sessions listed at 11:00, 13:00, and 15:00.
• The price is $55.51 per person, including the guide, food tasting, wine tasting, bottled water, and the listed alcoholic drinks.

Why the mojo workshop is the heart of the visit

Mojo is one of the clearest tastes of the Canary Islands. It is served with potatoes, meat, fish, bread, and many everyday meals, yet a jar from a supermarket rarely has the same punch as a freshly made version.

Here, the chef first shows you how the sauces come together, then gives you a chance to make your own. The three versions are coriander mojo, parsley mojo, and red mojo. You work with different ingredients and traditional family recipes, so this is more than a demonstration from a distance.

The class has a useful rhythm. You watch the chef handle the ingredients, listen to the explanation, and then try the process yourself. The chefs are a major part of the experience. Moises has been praised for making the session funny and relaxed, while Gaspard, Andres, Ángel, and Alessandro have also led sessions described as warm, patient, and clear.

You should expect a practical class rather than a polished cooking-school production. One person noted that the knives could have been sharper, though that may be a small price to pay when wine is being served around the worktables. The point is participation, not professional kitchen equipment.

A recipe is provided to take home, which gives the workshop lasting value. You can recreate the sauces after your holiday instead of leaving with only a tasting memory.

Touring Bodegas Monje in El Sauzal

The visit begins at Bodegas Monje, at C. Cruz de Leandro, 36, in El Sauzal. The tour takes you through the winery and cellars, with an explanation of the winemaking process and the place of wine production on Tenerife.

The building itself is part of the appeal. You see where the wine is made and stored, rather than sitting in a generic tasting room with bottles lined up for display. The guides explain the winery’s background, the wines, and the production methods before the workshop begins.

Caleb has led sessions with a friendly, humorous approach, and other guides have been praised for making the information easy to follow in English. The guide for the winery and the chef for the cooking class may be different people, which works well because each can focus on a separate part of the visit.

The tour is given in Spanish and English. French and German sessions may be offered on selected days, with English specifically offered on weekends at 3:00 p.m. You should state your preferred language when booking, since the available language can depend on the date and time.

Do not expect a long vineyard walk. The experience centers on the winery, cellars, wine production, tasting, and cooking. If you want a full agricultural tour with extensive time among the vines, this may feel limited. If you want a compact introduction to Tenerife wine and food, the format is more suitable.

Three wines, three local pairings

The tasting is built around three young wines. As the mojos are prepared, you receive three glasses, each matched with a small Canarian bite.

Dragoblanco with watercress butter

The first pour is Dragoblanco, a young white wine. It is served with watercress butter, giving you a chance to compare the wine with a fresh, herbal accompaniment.

Hollera with almogrote

Next comes Hollera, a red wine made using carbonic maceration. It is served with almogrote, a strong Canarian cheese spread. This is a useful pairing because the food has enough character to show how the wine handles salty, savory flavors.

MonjeTradicional with chorizo and potatoes

The final listed wine is MonjeTradicional, a young red. It comes with Canarian chorizo and wrinkled potatoes, two foods that help place the tasting in its local setting.

The wines are not served as isolated samples. You taste them while working on the sauces and eating small local dishes. That makes the session feel more like a meal than a formal wine lecture.

The tasting focuses on the winery’s young wines, but additional bottles may be available to buy. Some sessions also offer the chance to try more expensive wines by the glass. Those purchases are separate from the advertised price, as are alcoholic drinks not specifically included.

The pours have been described as generous, which matters at this price. Still, this is not a full bottle-by-bottle wine course. You receive three glasses and a food pairing, enough to form an impression of the winery’s style but not enough for a broad survey of every vintage.

What you actually eat

Food is not an afterthought. Along with the three tasting accompaniments, you eat the mojo you make, often with freshly cooked potatoes. The listed pairings include watercress butter, almogrote, Canarian chorizo, and wrinkled potatoes.

The final meal gives the workshop a satisfying finish. You get to judge your own sauces and compare them with the chef’s version. That small act of tasting and adjusting is what makes the class memorable. Your sauce may be sharper, milder, or more garlicky than expected, and that is part of the fun.

A vegetarian option is available, but you must request it when booking. You should also provide any other dietary requirements at that time. Do not assume that every listed accompaniment can be changed on the spot.

Bodegas Monje also sells other food and drink separately. Some people arrive early for brunch, and the winery may offer dishes such as slow-roasted pork. Cactus jam, wine vinegar, and wine chocolates have also been noted as tempting purchases. These extras are not part of the $55.51 package, but they can turn the visit into a longer stop if you have time.

How the timing works

The advertised activity lasts about 90 minutes, with some descriptions allowing 90 to 120 minutes. The listed visit times are 11:00, 13:00, and 15:00.

The timetable is not always as rigid as it appears. The tasting may happen at 12:00 and the tour at 13:00, for example. The order can change depending on the day’s operation. I would avoid scheduling a tight connection immediately afterward.

The stated meeting time is 11:00 a.m. for the morning booking, and the activity ends back at Bodegas Monje. You need to arrange your own transportation to and from the winery, since transportation is not included in the details provided.

Wear comfortable clothes, a coat, and suitable footwear. The advice about a coat is worth taking seriously, since winery interiors and cellars can feel cooler than the outside air. Comfortable shoes also help when moving through the building and standing during the cooking section.

The group limit is 12 people. That is small enough for the chef to watch your technique and answer questions, while still giving the workshop a social feel. It is not a private class, so you will be sharing the table, food, and conversation with other participants.

Is $55.51 good value?

At $55.51 per person, the price is reasonable if you want several experiences in one stop. You receive a winery tour, a guided cooking class, three glasses of wine, local food, bottled water, and the chance to eat the sauces you make.

The value is strongest for people who enjoy food and want to do something active. A standard wine tasting may cost less, but it will not usually include a cooking class or a recipe to take home. A private cooking lesson would likely cost more, but this is a shared group activity rather than one-on-one instruction.

The package is less attractive if you do not drink wine or want a long, technical look at winemaking. Although the tour explains production and the cellar, the visit is built around the combination of wine, food, and participation.

The price includes 7 percent IGIC tax. It does not include extra alcoholic drinks or other food available for purchase. That is worth remembering if you plan to stay for brunch or buy bottles and local products.

Who will enjoy this experience most

I would recommend this to couples, friends, and families with adults who like food-based activities. It suits someone who wants a taste of Tenerife beyond beach time and standard sightseeing.

It is also a good choice for people who have been eating mojo throughout the island and want to understand how it is made. The class connects something familiar from local restaurants with a simple recipe you can repeat at home.

Wine fans should enjoy the three different styles, especially the chance to try Hollera, made using carbonic maceration. Serious wine collectors may want a more detailed tasting and more time with older or pricier bottles. You can ask about additional wines by the glass, but they are not part of the standard package.

This is not suitable for anyone under 18. The activity is for adults only, and alcohol is part of the experience. People with dietary restrictions can request adjustments, including a vegetarian option, but the request must be made at booking.

Small details that improve the visit

Choose your language carefully when booking. English is available, and other languages may depend on the selected day. The experience may be operated by a multilingual guide, but that does not mean every language is available at every session.

Arrive ready to stand, chop, taste, and eat. This is not a passive presentation. The most enjoyable part comes from taking part in the sauces and trying the result at the end.

If you want extra food or products, allow time before or after the scheduled activity. Brunch dishes, cactus jam, wine vinegar, and wine chocolates may be available to buy, but they are separate from the included tasting.

Cancellation is flexible up to 24 hours before the start time for a full refund. Changes or cancellations made less than 24 hours before the experience are not accepted for a refund. The cut-off uses local Tenerife time.

Should you book Bodegas Monje?

Book it if you want a compact Tenerife experience that joins wine, local food, and a real task at the table. The strongest reasons are the three-sauce workshop, the friendly chefs, the local pairings, and the chance to leave with a recipe you can use at home.

Think twice if you want a long vineyard walk, a private cooking lesson, or a technical wine seminar. For most visitors, though, the mix of cellar tour, three wines, mojo making, and a shared meal gives the $55.51 price solid value. I would choose a session with enough free time afterward, then stay for any extra food or bottles that catch your eye.

FAQ

Where does the Bodegas Monje experience begin?

It begins at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain.

How long does the activity last?

The estimated duration is about 90 minutes, though some sessions may take 90 to 120 minutes.

What time does the tour start?

The listed visit hours are 11:00, 13:00, and 15:00. The meeting details also specify an 11:00 a.m. start for the morning session.

Which languages are available?

The visit is offered in Spanish and English. French and German may be available on selected days. English is offered on weekends at 3:00 p.m. You should state your preferred language when booking.

Which wines are included?

The included tasting features Dragoblanco, Hollera, and MonjeTradicional. These are served as three glasses of young wine with food pairings.

Which mojo sauces will I make?

You will make coriander mojo, parsley mojo, and red mojo using traditional family recipes.

Is food included?

Yes. Food tasting is included, along with the accompaniments served with the wines and the food used to enjoy your homemade mojos.

Is a vegetarian option available?

Yes. A vegetarian option is available, but you must request it when booking.

Is the experience suitable for children?

No. The activity is available only to people aged 18 and older.

What is the cancellation policy?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted for a refund.