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

Mojo sauce meets real wine education. At Bodegas Monje in El Sauzal, you get a winery tour plus a hands-on mojo sauce workshop that ends with the meal you help make.

I love how the included tastings come with Canarian pairings, not just a pour and a shrug. You’ll sample Dragoblanco with watercress butter, Hollera with Almogrote, and MonjeTradicional with Canarian chorizo and wrinkled potatoes.

I also love the coaching you get while making three mojo styles, coriander, parsley, and red. One thing to keep in mind: it’s an active 90 to 120 minutes, so if you prefer watching only, the hands-on pace may feel a bit busy.

Key highlights to know before you go

• Three mojos, made by you: coriander mojo, parsley mojo, and red mojo using traditional family recipes.
• Wine tastings with pairing logic: young white Dragoblanco, Hollera (carbonic maceration), and MonjeTradicional.
• You eat what you make: your mojos get served with the meal for your group.
• Max group size of 12: small enough for questions and hands-on help.
• Recipe support: you can expect to leave with the mojo instructions to recreate it later.
• Languages depend on day and time: Spanish and English are offered, with additional languages depending on the selected tour slot.

Bodegas Monje in El Sauzal: what makes this Tenerife wine day different

This isn’t the kind of winery tour where you stand behind a rope and hope the scent of grapes does the talking. At Bodegas Monje Wine&Tours, you see the winery, taste the wines, then roll up your sleeves and make classic mojo sauce from scratch. That combo is the whole point, and it keeps the experience from feeling like two separate activities stapled together.

The setting is in El Sauzal (on Tenerife’s north side), and the meeting point is right at the winery: C. Cruz de Leandro, 36, 38360 El Sauzal. You’ll start at 11:00 am for the slot listed here, but the tour also runs at other set times across the day.

What I like most is the way everything ties together. The wine tastings are paired with foods that make sense, then you use those same Canarian flavors and habits as you build your mojos.

The 90 to 120 minutes flow: tour, cook, eat

Plan for about 1 hour 30 minutes (approx.), though the exact rhythm can shift a little around the scheduled time. The structure you can expect is basically:

1) Winery visit with a professional guide

2) Wine tastings while the cooking workshop gets going

3) Hands-on mojo preparation in small groups

4) Sit down and eat the meal you helped assemble

That pacing matters. You’re not waiting around for a big finale, and you’re not racing through steps you need. You also get to taste while your brain is still in food mode, which makes the pairings easier to understand.

Also, you should know this is a maximum 12-person experience. In other words, you’ll have enough time for the chef or guide to correct your technique if you need it, rather than being processed like a ticket number.

The mojo sauce workshop: coriander, parsley, and red mojo

Mojo is the soul of casual Canarian eating, and this workshop treats it like real cooking, not just mixing a few ingredients. You’ll make three types of mojo using traditional family recipes:

• Coriander mojo
• Parsley mojo
• Red mojo

While mojos are being made, you’re also tasting three wines. That means you experience the flavors in the right order: wine first, then sauce. By the time your mojo is ready, you’re tasting it with context instead of guessing what it should taste like.

Hands-on isn’t just a phrase here. The workshop is built for you to do the chopping, mixing, and adjusting. One review notes that the knives were basic, with the obvious safety angle once wine is involved. So, if you’re the type who loves top-notch kitchen tools, keep expectations realistic.

What will feel genuinely different is how much better fresh mojo tastes compared to jar versions. In this kind of setup, you’re using actual ingredients and building the sauce step by step. You learn not just the outcome, but the why behind the flavor balance.

If you want a souvenir, plan on leaving with the mojo recipe. That’s the best memory you can bring home because you can reproduce the flavors long after your Tenerife trip ends.

The wine tasting lineup: three young wines and their pairings

The tasting portion is not random. You’ll be served three glasses of the winery’s young wines, each paired with a specific local bite:

• Dragoblanco (young white) with watercress butter
• Hollera (red, carbonic maceration) with Almogrote
• MonjeTradicional (young red) with Canarian chorizo and wrinkled potatoes

This pairing style is practical. Watercress butter brings a clean, green note to match the white wine. Almogrote is a salty, savory cheese spread, which gives the red wine something serious to stand up to. And with MonjeTradicional, the chorizo and wrinkled potatoes pull you toward the Canarian comfort-food side of the menu.

One helpful detail: the experience is described as including alcohol beverages as part of the pricing, with additional wine or other drinks available to purchase if you want more. So if you’re careful about what you drink, you still get to taste properly without turning the night into a wine chase.

You might also find that pours aren’t strictly limited to the entry bottles. Some reviews mention that higher-tier wines were available for tasting per glass, which makes the tasting feel more like a real selection than a token sampler.

The meal: sit down, eat your mojos

Once the cooking is done, you sit with your group and enjoy the meal. This is where the workshop pays off. If you’ve ever made something and then watched it sit while everyone else ate, you’ll appreciate that your mojo is part of the actual serving.

Your mojos go into the food experience alongside the included pairings you tasted earlier. The whole setup makes it feel like you learned a recipe and then used it, not just “attended” a class.

One more practical tip: this is a timed experience. You can enjoy the meal, but don’t plan a long second dinner right away. If you’re also hungry before the tour, it can help to arrive a bit early so you’re not starting with empty stomach jitters.

Pairing cooking with vineyard storytelling: what the guide experience feels like

You’ll have a professional guide who leads the winery visit and keeps the experience moving. The workshop portion is led by the chef, and the quality of instruction is one of the top reasons people recommend this tour.

I noticed a pattern in the names that show up in real feedback: guides like Caleb get called out for being funny and knowledgeable, while chefs such as Alessandro, Moises, and Andres are praised for teaching with patience and real enthusiasm for ingredients. Even if your group has a different staff member, you can expect that same teaching energy.

That matters because mojo is one of those recipes where small adjustments change everything. You’re tasting as you cook, and you’re likely to get feedback during your first attempt. That is how you learn faster, and it’s also just more fun.

Timing and languages: choose your slot smart

This activity runs at set hours: 11:00h to 13:00h, and also 15:00h. For weekends, English is specifically noted at 3 pm. Depending on the day selected, visits are offered in Spanish and English, with French and German options on certain days.

So the best planning move is to pick your time based on the language you need. If you book only based on convenience and end up on a day that doesn’t match your language, you’ll lose some of the nuance in the pairing and cooking explanation.

You’ll also receive a confirmation after booking, and the ticket is mobile, which keeps the whole thing low-stress at the start.

Price and value: what $55.51 really buys you

At $55.51 per person, you’re paying for more than a generic winery walk. Your price includes:

• Professional guide
• Food tasting
• Wine tasting
• Bottled water
• Alcoholic beverages described in the tasting flow
• And 7% I.G.I.C tax included

What makes that feel like good value is the format. You get a guided winery visit plus a structured cooking workshop plus a meal component. You’re also not left to guess whether the food will match the wines, since the tasting list and pairing bites are built into the program.

If you’re traveling on a mid-range budget, this is the type of experience that feels “worth it” because you’re not spending all your money on either wine only or cooking only. You’re getting both, and then eating the result.

What to wear and what to tell them in advance

Keep it simple for clothing. The dress code is comfortable coat and footwear. Winery spaces can be cool, and you’ll be standing while tasting and moving while cooking, so skip anything too delicate or slippery.

Before you go, think about diet needs. The tour data says you should advise any specific dietary requirements at the time of booking, and a vegetarian option is available if you request it. If you want the mojo workshop without surprises, this is the moment to clarify what’s okay and what isn’t.

Also, remember this experience is for those 18 years old and older. It includes alcoholic beverages as part of the defined tasting and meal flow, so plan accordingly.

Who should book this, and who might prefer something else

This tour is a strong fit if you want Tenerife flavors with an actual skill. If you like learning recipes, eating what you make, and tasting wines with meaningful pairings, you’ll probably love it.

It’s also ideal for small groups or couples because the max size of 12 keeps the pace friendly. And because mojos are made from scratch, it’s not only educational, it’s interactive.

You might choose something else if you:

• Prefer a purely scenic winery experience with no hands-on cooking
• Have limited patience for a schedule that mixes tasting and chopping within a 90 to 120 minutes window
• Need a very slow, unstructured food experience

Should you book Bodegas Monje Wine&Tours and the mojo workshop?

If your idea of a great Tenerife day includes wine tasting plus real cooking, I’d say book it. The combination is the value, not just the wines or just the winery tour. The fact that the tasting is paired, the mojos are made by you, and the group stays small makes the whole thing feel personal even when it’s happening on a set schedule.

I’d especially book this if you’re tired of tours where you watch, taste a little, and leave with nothing you can recreate. Here, you’ll likely come away with mojo sauce know-how you can use at home, plus a lineup of Canarian flavors that make sense together.

FAQ

FAQ

How long is the Bodegas Monje ticket with wine tasting and mojo workshop?

The activity is estimated at about 90 to 120 minutes, approximately 1 hour 30 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. The tour ends back at the meeting point.

What mojos do you make during the workshop?

You make three types: coriander mojo, parsley mojo, and red mojo.

What wines are included in the tasting?

The tasting includes three glasses: Dragoblanco (young white) with watercress butter, Hollera (red, 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. You should advise them at booking.

What languages are available?

Spanish and English are offered, and depending on the day selected, the tour may also be available in French and German. Weekend English is noted at 3 pm. You can request your preferred language when booking.

Can I cancel for a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid is not refunded.