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

The most memorable part of this Bodegas Monje visit is not simply tasting wine. You chop, mix, taste, and adjust three Canarian sauces, then eat them with local foods and the wines poured alongside them. It turns a winery stop into a friendly cooking lesson.

I like the hands-on mojo workshop, especially because you receive family-style recipes you can use at home. I also like the three carefully matched tastings: young white with watercress butter, red wine with almogrote, and another young red with chorizo and wrinkled potatoes. The main thing to consider is timing. The activity is advertised at about 90 minutes, but it can run closer to two hours, and the tasting and winery tour may happen in a different order than expected.

Key points to know before booking

• Three mojos are made by hand: coriander, parsley, and red mojo, using traditional family recipes.
• Three young wines are included: Dragoblanco, Hollera, and MonjeTradicional.
• Local food comes with each tasting: watercress butter, almogrote, Canarian chorizo, and wrinkled potatoes.
• Small groups keep the class personal: attendance is limited to 12 people.
• English is available: other languages may operate on selected days, with French and German offered depending on the date.
• The visit takes place in El Sauzal: plan for a set meeting at Bodegas Monje rather than hotel pickup.

What makes Bodegas Monje more than a wine tasting

Many winery visits follow a familiar pattern: walk past barrels, hear a few production facts, then sip three wines. Bodegas Monje adds a useful Canarian food lesson, so you leave with more than a pleasant buzz.

The star of the experience is mojo, the island’s bold sauce family. The workshop covers coriander mojo, parsley mojo, and red mojo. You work with different ingredients and learn how the balance changes from one version to another. The point is not fancy restaurant technique. It is learning how a few strong local flavors come together.

That practical element gives the visit a relaxed feel. A chef first demonstrates the process, then you make your own batch. Chefs named during sessions include Andres, Moises, Gaspar, Alessandro, Gaspard, and Angel. The exact person may vary, but the format remains focused on clear instruction, good ingredients, and participation.

I especially like that the sauces are served as part of a meal rather than treated as a quick demonstration. You can taste what you made right away, spot what works, and understand why homemade mojo has more character than many jarred versions.

Walking through the winery and cellar

The visit begins at Bodegas Monje in El Sauzal, at C. Cruz de Leandro, 36. The winery tour covers the building, cellar areas, and the winemaking process. You hear about the winery’s story and the way wine is made on Tenerife before moving into the food and wine session.

The cellar portion gives the tasting some context. Instead of drinking anonymous samples, you see where the wines come from and learn how the bodega handles production. The tour is useful even if you are more interested in food than wine because it explains the setting behind the bottles on your table.

Guides have included Caleb, who is described as warm, funny, and clear in English. The guide may be multilingual, and the language schedule can change by date. English is offered, while French and German are available on selected days. Weekend English sessions are listed at 3 p.m. in some scheduling information, so check the exact time shown for your booking.

The tour times are listed as 11:00, 13:00, and 15:00. The booking information also gives an 11:00 a.m. start for one session. Since the activity may place the tasting before or after the tour, keep your schedule loose. You may taste at noon and tour at 1 p.m., for example.

The three wines and what comes with them

The tasting includes three glasses of young wine. These are not described as long-aged reserve wines. That is part of the appeal. You get fresh, approachable bottles designed to work with food and to show different styles of Tenerife wine.

Dragoblanco with watercress butter

The first pairing is Dragoblanco, a young white wine, served with watercress butter. The butter gives you something savory and creamy to taste alongside the wine, while the watercress adds a green, peppery note.

This is a smart opening pairing because it starts gently. You can focus on the white wine before the stronger sauces and red wine arrive.

Hollera with almogrote

Hollera is a red wine made using carbonic maceration, a method that can produce a bright, fruit-forward style. It comes with almogrote, a traditional Canarian cheese spread with a strong savory edge.

This is likely the most distinctive match of the three. Almogrote has enough flavor to keep the wine from feeling flat, and the tasting gives you a chance to see how a regional cheese preparation changes the wine.

MonjeTradicional with chorizo and wrinkled potatoes

The final wine is MonjeTradicional, a young red served with Canarian chorizo and wrinkled potatoes. The potatoes are a particularly useful local reference point because they are closely tied to Canarian cooking and are a natural partner for mojo.

The combination also makes the last part of the tasting feel like lunch rather than a string of tiny samples. Portions are tasting-sized, but the food gives the session substance.

Making coriander, parsley, and red mojo

The cooking lesson is the heart of the visit. You watch the chef prepare the sauces, then take your own turn with the ingredients and tools. The chefs are praised for making the class easy to follow and for taking time to explain how the sauces should taste.

You make three versions:

• Coriander mojo
• Parsley mojo
• Red mojo

The green sauces bring fresh herbal notes. The red version has a fuller, more forceful profile. The exact texture and strength depend on how you mix the ingredients, which is why the hands-on part matters. You are not just watching someone else finish a bowl.

One small practical note: the knives may be basic. That is hardly a serious problem, but it can slow down the chopping. With wine on the table and a group sharing a work area, careful handling is sensible.

The classes are kept to a maximum of 12 people. That is a good size for asking questions and getting help without turning the workshop into a private lesson. You work as part of a group, so expect a social activity rather than quiet individual cooking.

The recipes are provided to take home. That adds real value. You can recreate the sauces after your holiday instead of leaving the technique behind in Tenerife.

Sitting down to eat what you made

The final step is the payoff. You sit with the group and eat the mojos with the local foods served during the session. The wrinkled potatoes are an obvious match, but the sauces also work with the chorizo and other items on the table.

This meal changes the mood of the visit. You have already seen the winery, tasted the wines, and worked in the kitchen. Sitting down together gives the experience a proper finish rather than sending you away immediately after the last pour.

Bottled water is included, as are the listed alcoholic drinks and food tastings. Additional drinks and food can be purchased, but anything outside the stated menu is not part of the price.

If you have dietary needs, mention them when booking. A vegetarian option is available if requested in advance. The supplied information does not promise that every dietary need can be handled, so be specific rather than waiting until you arrive.

Is the $55.51 price fair?

At $55.51 per person, this is more than a basic winery tasting. You are paying for a guided tour, three wines, several food pairings, a cooking class, the ingredients, bottled water, and a meal built around your own sauces.

I think the price is fair if you want a participatory food experience. The value is weaker if you only want to sip wine for an hour. In that case, the workshop takes up part of your time and budget, even though it is the feature that makes this visit different from a standard tasting.

The class also gives you something lasting: recipes and a clear idea of how the sauces are made. That matters more than an extra splash of wine for many people.

The bodega sells other products as well, and some visitors have found the more unusual items worth trying, including wine vinegar, wine chocolates, and cactus jam. These purchases are optional and not included in the ticket. If you want to shop, leave a little time and money for extras.

Timing, clothing, and practical details

The listed activity time is about 90 minutes, but the fuller estimate is 90 to 120 minutes. I would allow two hours, especially if the guide pauses for questions or the kitchen portion moves at a relaxed pace.

Wear comfortable clothing, a coat, and practical footwear. This is not a formal tasting where you sit still the whole time. You walk through the winery, handle ingredients, and work around food and wine.

The meeting point and end point are the same: Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife. Hotel transportation is not listed, so you need to arrange your own way there.

The activity is for people aged 18 and older. Alcohol is served, and the cooking format is designed for adults. The group limit is 12, which keeps the session manageable but means popular dates can fill ahead of time. The experience is commonly booked around 12 days before the visit, so I would not leave it until the last minute if your Tenerife schedule is fixed.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations or changes made inside that window are not refunded. The price includes 7 percent IGIC tax.

Who will enjoy this Tenerife experience?

I would choose this for couples, friends, and small groups who like local food as much as local wine. It also suits you if you want a practical activity in Tenerife rather than another sightseeing stop where you mainly listen.

Food-focused visitors get the most from it. You learn the difference between three mojos, taste regional accompaniments, and sit down to eat. Wine lovers also get a useful introduction to three young styles, plus a tour of the production areas.

The experience works well for an afternoon or late-morning plan, but remember the fixed times. It is not a drop-in tasting. If you are planning a long drive or another timed attraction immediately afterward, allow extra space.

I would hesitate if you dislike group cooking, cannot drink alcohol, or want a formal, highly technical wine seminar. You can request a vegetarian option, but the activity still revolves around wine and shared food.

My call: book it for the mojo, stay for the wine

Book Bodegas Monje if you want to understand Tenerife through its food as well as its bottles. The strongest reasons are the chef-led workshop, the three sauces, the local pairings, and the chance to sit down and eat what you made.

The winery tour alone would make a pleasant stop, but the cooking class gives the visit its purpose. You leave with recipes, a better sense of Canarian flavors, and a meal that feels connected to the place.

I would book ahead, confirm your preferred language, state any dietary needs, and allow up to two hours. If that sounds like a good use of your Tenerife time, the $55.51 price offers solid value.

FAQ

Where does the Bodegas Monje wine and mojo workshop take place?

It takes place at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain. The activity also ends at the winery.

How long does the experience last?

The estimated duration is 90 to 120 minutes. Some scheduling information describes it as approximately 90 minutes.

Which wines are included?

The tasting includes Dragoblanco, a young white wine, Hollera, a red made using carbonic maceration, and MonjeTradicional, a young red wine.

Which mojos will I make?

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

Is the activity available in English?

Yes. English is offered. French and German may be available depending on the selected day, and some weekend English sessions are listed at 3 p.m. Confirm your preferred language when booking.

Can I cancel for a refund?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations or changes made less than 24 hours before the start time are not refunded.