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

This Tenerife stop is interesting because it blends winery time with a hands-on cooking class, then you sit down and eat what you made. You’re not just looking at bottles, you’re learning the flavors of the islands through mojo sauces you prepare yourself.

I love the pairing of wine tasting and cooking. You’ll taste three young wines while you work, including Dragoblanco with watercress butter and Hollera with Almogrote. One possible drawback: this is an active class, so if you dislike chopping and mixing, you may find the hands-on part more demanding than a simple tasting.

Key things to know before you go

• Small group size with a maximum of 12 travelers, which keeps the pace friendly.
• Three mojos made from traditional family-style recipes: Coriander Mojo, Parsley Mojo, and Red Mojo.
• Three tastings while you cook, served alongside Canarian bites like watercress butter, Almogrote, and wrinkled potatoes.
• Winery tour plus cellars and winemaking process, not just a quick walk-through.
• Chefs bring personality, and names like Caleb (host) and Moises, Alessandro, Andres, Gaspar show up in the experience accounts.
• You get a recipe to take home, so the mojos do not stop when the tour ends.

Bodegas Monje in El Sauzal: a winery visit with real Canarian comfort food

Bodegas Monje Wine&Tours is based in El Sauzal, Tenerife, at C. Cruz de Leandro, 36, 38360. The meeting point is right at the winery, so you’re not doing a long transfer before you start tasting and learning. The session runs about 90 to 120 minutes, and the group stays small, up to 12 people, which matters because you’ll be working hands-on at the same time as you’re listening.

This is also a good fit for food-first travelers. Mojo is one of those flavors you hear about and then forget to bring home. Here, you learn what makes each version distinct, using coriander, parsley, and a red mojo built from traditional ingredients and methods.

One more practical note: the experience is for adults only, age 18 and older, and it includes alcoholic beverages as described. If you’re not drinking, make sure you’re comfortable with a wine-centered experience.

Your schedule at 11:00, 13:00, or 15:00: what happens during the 90 to 120 minutes

Tours run at 11:00h to 13:00h to 15:00h. English is available, and if you want the 15:00 slot, English is specifically listed for weekends at 3pm. You can also book Spanish, and depending on the day, French and German are offered. When you book, you can tell them your preferred language.

In a typical flow, the winery portion comes first. Then the mojo workshop follows, where you move into the cooking stage. The mojos take time because you’re making three types, and while you’re working, the staff serves three glasses of young wines with matching local bites.

The practical takeaway is timing. If you’re the type who hates waiting around, this one stays moving. If you want more time at the table, plan to enjoy your meal at the end, since your group eats the mojos you prepared.

Winery tour first: seeing the working side of the vineyard and cellar

The experience starts with a guide showing you around the winery, and you get more than a brochure-style explanation. You’ll tour the facilities and hear how the wine is made, including what happens in the cellar and the winemaking process. That first segment sets the stage for the cooking class, because mojo in Canarian cuisine is tied to local ingredients and habits, not just a sauce you buy in a shop.

The tone here seems intentionally relaxed. Multiple people describe guides who keep it lively, with hosts named Caleb appearing in accounts. Even if you’re new to wine, you’ll understand enough to place what you’re tasting into context, without feeling like you need to study before you arrive.

If you’re trying to decide between this and a pure tasting, think about what you want your hour and a half to do. This one gives you both: tour time and class time.

The mojo workshop: three sauces, three flavors, and the hands-on part

This is the centerpiece. You’ll make three types of Mojo following traditional family-style recipes: Coriander Mojo, Parsley Mojo, and Red Mojo. The class is hands-on, so you’re not just watching someone else stir a bowl.

While the mojos are being made, staff serves your wine tasting. That’s smart because it keeps your energy steady. One minute you’re chopping and mixing, the next you’re tasting a glass paired with island flavors, then you return to the sauce work. It also makes the workshop feel like one continuous meal rather than separate activities.

There’s one small practical consideration. You’ll use the tools they provide, and at least one account notes that the knife quality could be better, with the humor that with wine they are cautious about fingers. So if you’re extremely particular about cooking gear, keep expectations flexible.

A plus: you’ll get a recipe to take home. That’s not just a nice touch. It means you can recreate the mojos, which makes the whole experience more valuable after you’re back in your rental.

Mojo meets Canarian wine pairings: Dragoblanco, Hollera, and MonjeTradicional

You’ll taste three wines during the cooking phase, each paired with a specific local bite. This part helps you connect flavors on the spot, instead of guessing later why mojo tastes the way it does.

Here’s what’s included:

• Dragoblanco, a young white wine, served with watercress butter.
• Hollera, a red wine produced using carbonic maceration, served with Almogrote.
• MonjeTradicional, a young red wine, served with Canarian chorizo and wrinkled potatoes.

Pay attention to these pairings. Watercress butter gives you a gentle, herby richness with the white. Almogrote brings a savory, spread-like texture that plays well with reds. And with the wrinkled potatoes plus chorizo, you get that salty, hearty Canarian comfort vibe that makes mojo feel like more than a condiment.

If you like learning through tasting, this is a strong setup. You’ll experience mojo not only as a standalone sauce, but as part of a bigger plate.

Eating your own work: the sit-down meal with your group

After you finish the workshop, you sit down to enjoy the meal with your group. This is where the experience becomes more than cooking practice. You taste the mojos in the context of the foods paired alongside them, and you get to compare what each person made.

Food included in the experience is tied to the tastings and the included menu items. Vegetarian options are listed as available if you request it at booking. Since the included foods are described through the wine pairings, vegetarian diners should flag their needs early so the team can adapt.

I like that the pace doesn’t rush you out right after the class. You get a chance to settle in, eat what you prepared, and talk to other people in a small group setting. For couples, it’s a nice shared activity. For small friend groups, it’s also easy to chat without feeling like you’re split into separate tours.

Price and value: what $55.51 includes (and why it feels fair)

The ticket price is $55.51 per person, and it includes 7% IGIC tax. What you’re paying for is not just a short tasting. The package includes a professional guide, wine tasting, food tasting, bottled water, and the alcoholic beverages described in the experience.

Then there’s the workshop. You’re making three mojo sauces yourself, using traditional family-style methods, and you also get a recipe to take home. Plus, the tour includes a sit-down meal to enjoy your creations.

That combination is why the price can feel reasonable even if you only came for wine. Many wine experiences stop at tasting. Here, you’re leaving with usable cooking knowledge and flavors you can recreate.

If you’re budgeting, plan for the fact that alcohol not described in the description is available to purchase. If you stick to what’s included, you’ll keep costs predictable.

Tips for a smoother visit: language, clothes, and how to show up ready

Bring comfortable footwear. Dress code calls for a comfortable coat and footwear, which is simple and realistic for a winery visit where you’ll likely move around a bit. You’re also working with food, so wear something you don’t mind getting busy.

Language is handled in a practical way. Tours are given in Spanish and English, and depending on the day, French and German. Weekend 3pm is listed as English only, so if you want a specific language at a specific time, book accordingly.

If you have dietary requirements, tell them at booking. A vegetarian option is available, but it’s best to communicate early so they can adjust the menu you receive.

If you can, arrive a little early. One account notes that arriving early helped them try brunch offerings on site, with dishes like slow roasted pork and even items like cactus jam to take away. That is not guaranteed in the core included ticket, but it’s worth asking on arrival if you’re hungry before the class starts.

Who this mojo-and-wine workshop is best for

This is a strong match if you want a hands-on food experience tied to local wine culture. You’ll enjoy it more if you like cooking, even at a beginner level. You’ll also enjoy it if you want your wine tasting to have structure, with clear pairings rather than random pours.

It also suits travelers who prefer small groups. With a maximum of 12 people, you get more attention and a more personal pace.

If you are not comfortable around alcohol, remember the tasting includes three glasses, and the experience is for age 18 and older. If you dislike chopping, mixing, and working at a kitchen station, this might feel like too much activity compared to a relaxed tasting.

Should you book this Bodegas Monje ticket?

I’d book it if you want more than sipping. The mojo workshop is the headline, and the fact that you make three versions, then eat them, gives the experience real staying power. The added wine pairings help you learn through taste, not just facts.

Pass or consider something else if you only want a quiet cellar walk or a low-effort wine tasting. This tour asks you to get involved.

If your group includes one person who loves food and another who loves wine, this is a rare combo where both can win.

FAQ

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

The estimated time is about 90 to 120 minutes.

What time does the tour run and where do I meet?

Tours are held at 11:00h to 13:00h and 15:00. You meet at Bodegas Monje, C. Cruz de Leandro, 36, 38360 El Sauzal, Santa Cruz de Tenerife, Spain, and the activity ends back at the meeting point.

What will I make during the mojo sauce workshop?

You will make three types of mojo following traditional family recipes: Coriander Mojo, Parsley Mojo, and Red Mojo.

Which wines and food pairings are included during the workshop?

While you cook, you are served three glasses of young wines with included pairings: Dragoblanco with watercress butter, Hollera (carbonic maceration) with Almogrote, and MonjeTradicional with Canarian chorizo and wrinkled potatoes.

Is there a vegetarian option?

Yes. A vegetarian option is available, but you need to advise them at the time of booking.

What languages are available for the tour?

The winery visits are offered in Spanish and English. Depending on the day selected, they also offer the tour in French and German. English at 3pm is listed for weekends only.