Three mojos, one tasty Tenerife lesson. This tour mixes a real winery visit with a hands-on mojo workshop, then you eat what you made alongside a set wine tasting. I particularly like the way the wines come paired with Canarian snacks like Almogrote and wrinkled potatoes. One small caution: the workshop involves chopping and mixing, so you may want to bring steady knife skills because the tools aren’t the star of the show.

I also love the “small and friendly” feel: the group is capped at 12 people, so you’re not lost in a crowd. Expect a professional guide to walk you through the winery, followed by a guided cooking class where you actually do the work, not just watch. Afterward, you sit down and enjoy the meal with your group.

Before you go, line up your timing and language choice. Tours run around 11:00h, 13:00h, and 15:00h, and English is offered on weekends at 3:00pm. Dress for comfort—think a coat and solid footwear—since you’re on a working property near El Sauzal.

Key takeaways for your Bodegas Monje winery day

• Three mojo styles: Coriander Mojo, Parsley Mojo, and Red Mojo made from traditional family recipes
• Wine tasting with real pairings: Dragoblanco + watercress butter, Hollera + Almogrote, MonjeTradicional + chorizo and wrinkled potatoes
• Hands-on cooking, not a demo: you’ll make the mojos with a chef and then eat them
• Small group size: up to 12 people, which keeps questions and feedback flowing
• Recipe to take home: you’ll leave with guidance you can actually recreate later
• English timing matters: weekdays include English tours, while weekends’ English option is at 3pm

Bodegas Monje in El Sauzal: a small-group winery stop on Tenerife

This is the kind of Tenerife experience that feels personal without needing VIP money. Bodegas Monje Wine&Tours runs the visit at their El Sauzal location, starting at C. Cruz de Leandro, 36. Plan on about 90 to 120 minutes, with set tour windows around 11:00h, 13:00h, and 15:00h, so you’re not committing a whole day.

The group size cap of 12 people matters more than it sounds. In a bigger crowd, “hands-on” turns into “watch your neighbors.” Here, you can realistically work at your station, ask why something is done a certain way, and get corrections while you cook. The format is part winery tour, part cooking class, which also keeps the attention span happy. You’re moving, tasting, and then eating what you made.

One practical tip: plan to wear shoes you don’t mind walking in and bring a comfortable coat. Even if the weather is decent, winery properties can be cooler than the coastal strip, and you’ll be standing at points during the tour and cooking.

Winery tour first: what you’ll see and why it’s worth doing

The experience starts with a winery walkthrough led by a professional guide. You’ll see the property and hear the story of how the winery approaches its wines. You also get an idea of how the making and tasting link back to the island’s flavor profile.

This matters because the next part is cooking. If you understand even a little about the winery and the wine styles you’re tasting, the mojo workshop feels less like a random “food activity” and more like a matching set. You’re tasting and learning the same day, and the menu connections are pretty direct.

Also, this isn’t a fast “15-minute highlights” version. The timing estimate is 1 hour 30 minutes and the workshop takes its share, so there’s enough time to get oriented inside the winery and cellars before the kitchen work starts.

Wine tasting lineup: Dragoblanco, Hollera, and MonjeTradicional with pairing plates

While you’re working on your mojos, the tour serves three glasses of young wines, each with its own pairing. This is one of the best parts of the experience because you don’t just drink; you taste with something in mind.

Here’s what’s included in the tasting and what you’ll eat with each pour:

• Dragoblanco (young white wine) with watercress butter

This is your lighter starting note. Watercress butter adds a herby, creamy counterpoint that helps you notice freshness in the wine instead of feeling like you’re just drinking “whatever’s poured.”

• Hollera (red made using carbonic maceration) with Almogrote

Carbonic maceration is a winemaking method often associated with a fruit-forward, easygoing feel. Pair that with Almogrote (a Canarian cheese-based spread) and you get a red that feels conversational rather than heavy.

• MonjeTradicional (young red wine) with Canarian chorizo and wrinkled potatoes

This combo is pure island comfort food. The wrinkled potatoes (classic Canarian style) bring saltiness and texture, and the chorizo adds smoky warmth that plays well with red wine.

A nice bonus in practice: some people mention that the tasting can include trial pours beyond the most basic labels. Even if that isn’t guaranteed, the structure is clear—three set glasses, three set food pairings, and you’re taught to slow down enough to notice differences.

And yes, bottled water is included, which helps you pace yourself. That’s a big deal when you’re chopping herbs and mixing sauces right after.

How the mojo workshop works: Coriander, Parsley, and Red mojos

The heart of the tour is the cooking class. You’ll make three types of mojo following traditional family recipes, using a mix of ingredients. The mojos are:

• Coriander Mojo
• Parsley Mojo
• Red Mojo

You’ll typically see the chef demonstrate the approach first, then you’ll take over. The point isn’t just to end with three jars of sauce; it’s to understand the logic behind each mojo—the balance between herbs, acidity, richness, and the heat level.

What I like about this format is that mojos are the kind of sauce you can’t fully understand from a jar. Making them from scratch forces you to pay attention to texture and taste as you go. You learn what “too thick” looks like, how the flavor changes when things are finely ground or blended, and what happens when you adjust salt and tang.

You’ll likely work with a chef who teaches step-by-step

Different sessions can have different chefs, but the teaching style is consistent. Past experiences include chefs such as Moises and Alessandro leading the workshop, and you can expect friendly, practical coaching—especially when it’s time for your first attempts with chopping and mixing.

One small caution, based on what’s been said by previous participants: the knife tools may not be premium. The upside is that you’re not left to struggle alone; the downside is you may want to handle knives carefully and take your time with prep.

Leave with something you can actually repeat

Several people note they receive a recipe to take home. That turns the workshop from a one-time “nice day” into something you can use later when you want that familiar Canarian sauce on your own table.

Hands-on cooking details that make the class feel doable

This is where a lot of wine-and-cooking tours either shine or flop. Here, the structure is built to keep you from feeling lost. The mojo-making happens while the wine tasting is served, which keeps energy up and creates a rhythm: taste, cook, taste, cook, then eat.

To make it smoother, focus on these practical things:

• Prep your station mindset: you’ll be working in a group setting, so keep your steps simple and follow the chef’s sequence.
• Taste while you adjust: mojos are all about balance. If you taste and feel something is missing, the adjustment process is usually part of the class.
• Don’t rush the herb work: coriander and parsley mojos can shift fast depending on how fine the herbs are and how much mixing happens.

Also, consider arriving a bit early if you can. Some people mention there may be on-site brunch offerings when you reach the property ahead of time. Even if you don’t order anything, getting there calmly helps you start the class without that “I’m late, so I’m stressed” vibe.

The meal: eating your mojos with Canarian favorites

After the tasting and workshop, you sit down to enjoy the meal prepared with your group’s mojos. This is the reward phase. You’ll be tasting your own cooking at the table instead of treating the mojo workshop like a separate activity.

The meal ties back to what you tasted during the wine service. You’ll already have tried key pairings—things like Canarian chorizo and wrinkled potatoes—so when the food arrives, it feels like the same flavor world rather than a random second menu.

Dietary options are worth noting. A vegetarian option is available, but you need to request it at booking. If you have any specific dietary requirements, tell the provider ahead of time so they can plan the meal with you.

And if you’re wondering whether you’ll feel truly fed: you’re not just tasting bites. You make the sauces, then you eat a meal using them. That’s why this works as a full activity, not a quick snack stop.

Timing and logistics: when to go and how to choose the right language

The tours are scheduled in time blocks that run at 11:00h, 13:00h, and 15:00h (estimated duration 90–120 minutes). The activity can sometimes occur a little before or after the listed time—for example, a tasting could start at one time while the tour section starts at another.

This matters if you’re planning your day around other Tenerife stops. My advice: treat this as the “anchor” of your morning or afternoon. If you’re connecting to a late lunch or a bus, don’t cut it too close.

Language: English on weekends at 3pm

Language availability is a key decision point here. Tours are available in Spanish and English, and depending on the day:

• English on weekends is offered at 3:00pm
• French and German are also offered on selected days
• You should specify your preferred language when you book

If you want English, check your date carefully before you pay—because the English option is tied to certain time slots.

Getting there

The meeting point is fixed at the winery address in El Sauzal:

Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal.

If you’re staying in the north, this can be a clean outing without needing an all-day tour bus. If you’re based far south, just plan travel time so you arrive with enough buffer to settle in.

Value check: is $55.51 a fair deal for wine, food, and a cooking class?

At $55.51 per person (including 7% IGIC tax), you’re paying for a package. Here’s what that package includes:

• a professional guide
• food tasting and wine tasting
• bottled water
• the alcoholic beverages described in the tasting portion

Food and drinks not listed can be purchased separately, but the core experience is already built into the price.

So what does that mean for value? You’re not just buying wine. You’re also getting:

• a guided winery walkthrough
• a hands-on workshop making three mojos
• a sit-down meal where your sauces get used

That combination is harder to find for a similar price point. Wine-only tastings can run close to this sometimes, but they don’t usually include a structured cooking class and a meal tied to the cooking.

Who gets the best value from this tour?

• People who like food-focused cultural experiences, not just drinks
• Couples and small groups who want a hands-on activity they can share
• Anyone who wants to bring home a practical skill: mojo sauce is easy to recreate once you have the recipe and the method

Who might find it less ideal?

• If you only want to sip wine and skip cooking, you may feel the workshop is more work than you expected.
• If you’re extremely sensitive to knife prep or chopping, take your time and let the chef guide you.

Should you book this Bodegas Monje wine tasting and mojo workshop?

Yes, if you want a Tenerife activity that mixes winery atmosphere with a real skill you can use later. The standout is the hands-on mojo workshop paired with a thoughtful three-wine tasting and a meal you actually eat. It’s small-group, timed well for a morning or afternoon, and it has enough structure that you won’t feel like you’re guessing what to do.

Book it if:

• you want both wine and food in one efficient plan
• you like learning by doing, especially with sauces and herb flavors
• you’ll request the vegetarian option if needed during booking

Think twice if:

• you’re only in Tenerife for quick sightseeing and don’t care about cooking
• you’re going to be frustrated by basic kitchen tools (the knife detail comes up, so be gentle with expectations and focus on technique)

In short: for a $55.51 price tag, this is one of those rare tours that doesn’t just tell you about Canarian flavors—it gives you a plate of proof.

FAQ

What’s included in the Bodegas Monje ticket?

The ticket includes a professional guide, food tasting, wine tasting, bottled water, and the alcoholic beverages described in the tasting portion.

How long does the experience take?

It’s estimated at about 1 hour 30 minutes (approximately 90–120 minutes).

Where does the tour start?

The meeting point is Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain.

What time does the tour run?

Tours are held at 11:00h–13:00h and 15:00h. Start times are set, and the activity can happen slightly before or after the listed tour time.

What languages are available?

Tours are offered in Spanish and English, and depending on the day selected, French and German may be available. English on weekends is at 3pm.

What’s the mojo workshop like?

You’ll make three types of mojo using traditional family recipes: Coriander Mojo, Parsley Mojo, and Red Mojo.

What wines are served during the tasting?

You’ll be served Dragoblanco (young white) with watercress butter, Hollera (red from carbonic maceration) with Almogrote, and MonjeTradicional (young red) with Canarian chorizo and wrinkled potatoes.

Is there a vegetarian option?

Yes, a vegetarian option is available, but you need to request it at booking.

What’s the minimum age?

This activity is for those 18 years old and older.

Can I cancel for a full refund?

Free cancellation is available if you cancel up to 24 hours in advance of the experience start time for a full refund.

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