Volcanic soil, goat cheese, and four Canary wines. That combo is why this short tour feels like a proper Tenerife experience. You’ll visit Bodegas Monje in El Sauzal, learn how the Familia Monje has shaped its vineyards since 1750, and taste wine that’s built on the island’s conditions.

My favorite part is the way the guide ties winemaking history to what’s actually in your glass.

I also really like the format: four wine tastings matched with four cheeses from different Canary Islands. Each pairing is a chance to notice how the wines play with fresh, smoked, semi-cured, and cured goat (plus one mix that includes sheep milk).

It’s an easy win even if you’re not chasing wine-bottle trivia.

One possible drawback: the tour is only 2 hours, so it’s not a long slow stroll through every vineyard row. You’ll spend time inside and in view areas, then focus hard on tastings, which may feel a bit fast if you want extra vineyard walking. Also, English can be timing-dependent on weekends.

Key things that make this tour worth your time

• Family-run since 1750: the Monje story isn’t just marketing; you’ll hear how the vineyard tradition still drives the winery.
• Volcanic-tinged viticulture: the guide explains how Tenerife’s volcanic soil shapes what gets grown and how it tastes.
• Four specific pairings: each wine is paired with a corresponding artisan cheese from a different island.
• Hollera carbonic maceration + smoked cheese: a standout combo that’s designed to teach your palate.
• Beautiful terrace-and-view setting: expect great scenery while you taste, and it’s a place people naturally want to stick around.
• Guides keep it moving (sometimes very fast): English delivery can vary, so choose your time slot if language matters.

Arriving at Bodegas Monje in El Sauzal: where wine meets real Tenerife views

Meet at Bodegas Monje – El Sauzal – Tenerife, and right away you’re in the right mood for slow sipping. This is a family-run winery, and the vibe isn’t sterile or showroom-like. It feels like a working place that’s proud of its roots.

The big theme is the Familia Monje and the way their vineyards connect to Canary wine. Since 1750, they’ve kept building and refining their approach, and during the tour you’ll hear how that history shows up in current winemaking. That matters because Canary wines aren’t copied from mainland Spain. They come from a volcanic island environment where grape growing is its own craft.

The setting also helps. El Sauzal is known for coastline viewpoints, and you’ll get that scenery energy while you’re learning and tasting. Several guides lean into the panoramic side—so even if you’re not a wine superfan, you’ll feel like you came to a real place, not an assembly line.

The Monje story: what you learn before you taste

A good tasting tour teaches you how to taste. This one does that by starting with the winery’s background.

You’ll begin the guided tour at the winery and learn about:

• The history of the Familia Monje and how long they’ve operated
• What makes Canary wine unique
• Grape varieties grown in volcanic soil, and why those conditions matter

Even in a short 2-hour experience, that context changes your tasting. Instead of treating each sip like a random sample, you start looking for patterns: how the island’s conditions show up, how the winemaking approach differs across bottles, and how the cheeses shift the wine experience.

If you’re the kind of person who likes wine but doesn’t want a heavy lecture, this tour generally keeps things approachable. One caution: a few people have noted the pace can be quick, especially in English segments. So if English is your priority, plan your timing carefully.

The four Canary wines and the cheese pairings (this is the whole reason)

The main event is the tasting: four local wines paired with four types of artisan cheese. There’s something satisfying about having a clear pairing plan instead of random snacks.

Here’s what you’ll taste, in the order given:

1) Dragoblanco (young, white) + fresh Tenerife goat cheese

You start with a young Dragoblanco, paired with fresh goat cheese from Tenerife. Starting with something fresh and clean is smart. It gives your palate a baseline before you move into more intense styles.

This first pairing is also a good test for non-wine drinkers. If you’re curious but cautious, the fresh goat cheese tends to make the wine feel approachable, and the pairing keeps you engaged.

2) Hollera (red) + smoked goat cheese from La Palma

Next comes a red Hollera, where the tasting includes the carbonic maceration process. Then the wine is paired with smoked goat cheese from La Palma.

This is one of the pairings that people remember because it’s built as a contrast: a winemaking method you’re specifically told about, plus a cheese with smoke character. You don’t just sip—you’re asked to pay attention to how those elements interact on your tongue.

3) Monje Tradicional (young red) + semi-cured peppery goat cheese from Fuerteventura

Then you move to young red Monje Tradicional, paired with semi-cured peppery goat cheese from Fuerteventura.

This pairing helps you understand how cheese age and flavor intensity can change the overall taste of the wine. The cheese here isn’t mild—it’s semi-cured and peppery—so it pushes the wine to either match or stand up differently.

4) Listán Negro (red, barrel-aged) + cured goat and sheep milk cheese from Gran Canaria

Finally, the tasting ends with red barrel-aged Listán Negro, paired with cured goat and sheep milk cheese from Gran Canaria.

Ending with a barrel-aged red plus cured cheese is a classic “finisher” move. The wine has more weight, and the cheese adds depth. If you’ve enjoyed the earlier pairings, this last round tends to feel like the strongest conclusion.

Why the pairing approach actually helps you taste better

I like that this tour doesn’t just say, Here’s wine. It builds a learning loop.

Each pairing adds a different variable:

• Fresh vs. smoked
• Semi-cured vs. cured
• Single-island cheese comparisons
• One mix that includes sheep milk

That structure helps you notice how winemaking choices and cheese styles work together. It’s also a friendly way to travel with a partner who doesn’t drink wine much: the cheese keeps the experience sensory, and the pairing story gives you something to discuss even if you’re not analyzing tannins.

The setting: terrace time, photo moments, and the restaurant question

Bodegas Monje is a place where views feel part of the experience. People talk about staying for lunch afterward, and the grounds are set up for lingering—especially if you’re waiting for the right light to take photos.

One practical tip if you want food after: the onsite restaurant can get busy. If you plan to stay, reserve ahead so you don’t end up timing lunch around availability.

Also remember that the tour includes wine and cheese tastings, but additional food and drinks aren’t included. So if you’re budgeting for a full meal, plan for extra spend.

If you’re rainy-season traveling, you’re not guaranteed sun. The tour can still work in wet weather, but your outdoor-view time might shrink.

Price and value: is $41 a good deal?

At $41 per person for a 2-hour guided session, the value depends on what you want from a Tenerife day.

Here’s what you get for that price:

• A guided winery tour at Bodegas Monje
• Four wine tastings
• Four artisan cheese pairings
• English and Spanish guide support (with weekend timing notes)

That’s not just a snack stop. You’re basically paying for a structured tasting lesson plus access to a family winery with serious history. In practical terms, it’s a good deal if:

• You want to try multiple Canary wine styles without hunting down separate tastings
• You care about pairing food and wine, not just drinking
• You’d rather spend 2 hours well than burn half a day in transit

If you’re only interested in a single bottle or you’re hoping for a long walk through vineyards and fields for most of the time, this may feel more tasting-focused than exploration-focused. But for most people, the tight runtime is part of the appeal.

Getting there from where you are: simple planning for a Tenerife day

The meeting point is Bodegas Monje in El Sauzal, which is not right on top of the main cruise dock areas.

If you’re starting from a cruise port, expect taxi costs. One traveler shared that a taxi from the port was €45, and that getting a return ride was easily organized by the winery staff. That tells you something useful: you can likely rely on the staff to help you manage the return logistics rather than scrambling at the last minute.

If you’re doing the tour as part of a broader Tenerife plan, treat it like a focused morning/afternoon activity rather than something that leaves a lot of buffer time for delays.

Language and timing: choose the right day if English matters

The tour runs with a live guide in Spanish and English. There’s also a specific weekend detail worth noting: on Saturdays and Sundays, English tours are at 11:00 AM and 4:00 PM.

If you want a smoother English experience, don’t guess. Pick one of those weekend slots or aim for a weekday (when English availability is not limited by the weekend-only timing note).

One more practical heads-up from the tour dynamic: some guides may speak quickly when covering wine details. If you want slower pacing, go in expecting a lot of information in a short window, and stay flexible if you need a second to catch up.

Who this tour suits best (and who should skip)

This is a great fit if:

• You want a short, structured tasting in Tenerife that still feels authentic
• You like food pairing and want to taste across multiple cheese styles
• You enjoy Canary wines specifically, or you’re curious about what makes them different
• You’re traveling solo, as the experience works well for independent days out and doesn’t require a big group to feel social

It may not be ideal if:

• You’re hoping for a long, physical vineyard walk and extended field time
• You only want wine and don’t want the cheese portion to be a core part of the experience
• You need very slow, detailed English instruction throughout the entire tour

Should you book Bodegas Monje’s wine and cheese tour?

Yes, if you want one efficient Tenerife afternoon that mixes family winemaking history, volcanic-growing context, and a real four-pair tasting sequence. For $41, you’re getting more than a simple drink stop, and the pairing structure gives you something to learn without making it feel like a classroom.

I’d book with extra confidence if you care about Canary-specific wines and goat cheeses, or if you’re traveling with someone who isn’t sure they’ll like wine. The cheese rounds make the experience feel complete.

Skip it only if your top priority is a long vineyard hike. This tour’s focus is tasting and winery storytelling, not extended outdoor roaming.

FAQ

FAQ

How long is the tour at Bodegas Monje?

The tour lasts 2 hours.

Where does the tour meet?

The meeting point is Bodegas Monje – El Sauzal – Tenerife.

What’s included in the price?

The price includes wine and cheese tastings.

How much does the tour cost?

The tour costs $41 per person.

What will I taste on the tour?

You’ll taste four wines paired with four types of artisan cheese.

What are the languages offered?

The tour has a live guide in Spanish and English.

Are English tours available on weekends?

Yes. On Saturdays and Sundays, English tours run at 11:00 AM and 4:00 PM.

Is the tour wheelchair accessible?

Yes, the tour is wheelchair accessible.

Is lunch included?

No. Additional food and drinks are not included.

What is the cancellation window?

You can cancel up to 24 hours in advance for a full refund.

Is there an option to book now and pay later?

Yes. You can reserve now & pay later (pay nothing today).