Volcanic wine and goat cheese in Tenerife. That’s the hook at Bodegas Monje, a family-run winery in El Sauzal where you’ll learn why Canary wine tastes different and then taste it with island-specific cheese. The visit pairs four wines with four artisan cheeses from different islands, so you get a mini map of the archipelago in one stop.

I really like the way the tour connects farming to flavor. You’re not just tasting; you’re hearing how the volcanic soil and grape choices shape what ends up in your glass. I also love the human pace here: the tour stays short and friendly, and even if you don’t drink wine often, you still get enough context to enjoy each pour.

One thing to consider: the whole experience is only about 2 hours, and it can feel quick if you’re the type who wants slow walks through every corner of the vineyards. If you want a longer vineyard-focused outing, you may want to pair this with extra time on your own after the tasting.

Key things I’d watch for

• A family winery dating to 1750 gives the tour more grounding than a one-generation tasting room.
• Four island pairings: each wine is matched to a specific cheese from Tenerife, La Palma, Fuerteventura, or Gran Canaria.
• Volcanic terroir talk makes Canary wine feel understandable, not mysterious.
• Great views at the tasting terrace add a lot of atmosphere with zero extra effort.
• English availability can be schedule-dependent on weekends, so you’ll want to choose the right time slot.

Finding Your Way to Bodegas Monje (El Sauzal, Tenerife)

This tour meets at Bodegas Monje – El Sauzal – Tenerife. El Sauzal sits on the north side of Tenerife, and the big win here is how easy it feels to combine wine with scenery. You’re not driving into a far-off industrial zone. You’re heading to a working winery with a setting that makes you pause before you even start tasting.

Plan to arrive a few minutes early. It’s a simple appointment-style experience: you check in, meet your guide, and then the tour flows from the winery history into the wine-and-cheese tastings. Since the included part is tastings (and not a full meal), timing matters if you want to add lunch afterward at the on-site restaurant.

If you’re coming from the port (common on Tenerife days), expect taxi logistics. One visitor used a taxi from the port and arranged an easy return with help from the staff, and still felt the overall cost worked out better than some cruise line excursions once transport was included. If you want a stress-free day, factor in that transport chunk early.

A Family-Run Winery Since 1750: What the Tour Actually Shows You

The centerpiece is the Bodegas Monje visit itself: a guided tour of a family-run operation that has been operating since 1750. That long timeline shows up in how the guide talks. You’ll hear about the Familia Monje and how their vineyards connect to today’s wines.

What you’ll experience is a mix of winery spaces and the production story behind them. Several guides in the experience have been described as friendly and humorous, and the tours are designed to be engaging without turning into a lecture. You should expect to move through the property in a way that’s easy enough for most people, since the whole outing is about 2 hours.

One practical tip: don’t go in expecting a long hike. Some guests loved the pace and views, while others wished for a bit more walking through vine areas. So think of this as a compact winery story plus a tasting finale, not a full-on vineyard expedition.

Canary Wine, Volcanic Soil, and Why Each Glass Tastes Different

Canary wine can feel surprising at first, especially if your mental library is built on classic European styles. On this tour, you get a clear reason why. You’ll learn about the uniqueness of Canary wine and the grape varieties grown in the islands’ volcanic soil.

That matters, because it changes how you taste. Instead of treating each wine as a random sample, you’ll understand what the guide is pointing to: how the island environment influences character. And because the tasting pairs each wine with cheese tied to another island, the differences become more obvious on your palate.

It’s also worth noting that the tour includes both wine instruction and pairing explanation. If you’re not a die-hard wine person, that’s a good thing. A couple guests noted that the guide’s English can move quickly, so you may want to focus on the pairing logic (what wine hits first, then what the cheese changes). Even if some of the details fly past, the tasting sequence still gives you a satisfying framework.

The Four-Wine, Four-Cheese Tasting: Your Island Hopping in a Glass

The tastings are the main event, and they’re structured like a guided flavor journey. You’ll taste four wines, each paired with four types of artisan cheese from the Canary Islands. Here’s the full pairing lineup you should keep an eye out for:

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

The tour starts with a young Dragoblanco paired with fresh goat cheese from Tenerife. This combination is a classic “bright and clean” opener: light wine first, cheese that’s fresh and lively. It’s a nice way to reset your palate before the reds come in.

If you’re worried you won’t like wine, this first pairing is often the easiest entry point because it’s fresh and less heavy than the later pours.

2) Hollera (red, carbonic maceration) + smoked goat cheese (La Palma)

Next is Hollera, a red wine tasted with an explanation of its carbonic maceration process. Carbonic maceration is one of those production details that can sound technical, but the tour’s approach makes it practical: you’ll taste, then you’ll notice what changes.

It’s paired with smoked goat cheese from La Palma. That pairing is all about contrast—fruit and texture in the wine, then smoke and depth from the cheese. If you like your flavors to have edges, this is often the moment that clicks.

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

Then you move to young, red Monje Tradicional, paired with a semi-cured peppery goat cheese from Fuerteventura. Semi-cured cheese adds body and a little bite, and pepper notes bring spice-like aromas to the party.

This is a pairing that helps you understand the tour’s bigger idea: Tenerife wine isn’t the only story. The cheeses come from different islands, and the pairings are meant to show how the archipelago’s agricultural identity shows up in flavor.

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

Finally comes red, barrel-aged Listán Negro, paired with cured cheese made from goat and sheep milk from Gran Canaria. Barrel aging typically adds more roundness and depth, and cured cheese contributes a savory, lingering finish.

This last pairing tends to feel like closure. You’re tasting the most developed flavor set of the lineup—wine with more structure and cheese with that slow, aged character.

What You Learn (Even If You Only Care About Taste)

The tour is packed with context, but it’s not written like a textbook. You’ll hear about the Monje family and their vineyards, and you’ll get at least a few production ideas that help you taste with more confidence.

Here’s what you can walk away with that actually helps you later:

• Wine isn’t just grape name. The guide ties grape and environment together.
• Production choices matter. Carbonic maceration comes up with Hollera, and it’s paired to help you notice the result.
• Pairing is a skill, not a coincidence. You’ll see how smoked, fresh, semi-cured, and cured cheeses each shift a wine’s personality.

A couple guests also mention that the tasting can be very enjoyable for non-wine drinkers when the guide explains what to notice. If your partner doesn’t normally drink wine, this pairing style can still work because it’s built around taste and texture.

Timing, Language, and How to Avoid a Weekend Surprise

This experience runs 2 hours, which makes it a great fit for a half-day plan on Tenerife. You’ll need a bit of time to get from wherever you’re staying to El Sauzal, but once you’re at the winery, the pacing is straightforward.

Language is handled by a live tour guide in Spanish and English. On Saturdays and Sundays, English tours run at 11:00 AM and 4:00 PM. If you need English specifically, don’t assume you’ll be slotted into it at any time—pick the correct time slot.

Also, keep one expectation realistic: some guests described the English portion as spoken quickly. That doesn’t mean you won’t understand. It just means you might need to concentrate on the guide’s key pairing points rather than every background detail.

Value for $41: Why This Price Feels Reasonable

At $41 per person, the value depends on what you want from the day. This isn’t just a winery walk where you pay admission and hope the wine is good. The price includes wine and cheese tastings—four wines paired with four cheeses.

That’s important, because it turns the cost into a clear comparison: you’re paying for a structured tasting experience, not just entry. Many visitors also mention they stayed for lunch afterward, so the site’s full day potential matters. If you do add lunch, you’re still not paying extra for the tastings themselves.

One more value angle: if you’re already paying for transport (especially if you’re not staying near El Sauzal), factor that in. Still, some visitors felt the total day cost came in below what they paid for cruise line tours after accounting for taxi transport. The key is the planning: know how you’ll get there and back.

And if you’re the type who likes to buy a bottle, the winery shop is part of the day’s appeal. A few guests bought wine during or after the experience, which can make the tasting feel like a smart first step before you choose what to take home.

Who This Tour Suits Best (And Who Might Want Something Else)

This tour is a strong match if you want:

• A compact wine experience (2 hours) with a clear tasting payoff.
• Canary Islands focus, especially volcanic terroir and island-specific pairings.
• Artisan cheese pairings that actually change how you taste the wine.
• A visit that’s enjoyable even if you’re not a wine expert.

It may be less ideal if you:

• Want a long, hands-on vineyard walk with lots of time outdoors.
• Want more variety beyond wine and cheese (for example, a beer option wasn’t listed in the included program).
• Prefer slower, extra detailed wine lectures; the tour is short, so some guests wanted more explanation depth.

Should You Book Bodegas Monje’s Wine and Cheese Tour?

Yes—if you like the idea of learning while you taste. For $41, you’re getting a structured four-and-four pairing experience, a guided story about the Monje family and their vineyards, and a setting in El Sauzal that makes the day feel like a real getaway, not just a stop.

You should think twice only if you’re chasing a long vineyard hike or a very slow, super-detailed wine seminar. This is a short, friendly tasting tour with smart context, and it tends to land best when you let the pairings do the teaching.

If you can, book the session that matches your language needs—especially on weekends with the 11:00 AM and 4:00 PM English times. Then build your day around it: plan time to relax, and if you’re still hungry after the tastings, consider staying for lunch at the restaurant on site.

FAQ

How long is the Tacoronte guided winery tour at Bodegas Monje?

The tour duration is 2 hours.

What’s included in the price?

The included part is the wine and cheese tastings.

Where does the tour start?

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

Are tours available in English?

Yes. The live tour guide speaks Spanish and English. On Saturdays and Sundays, English tours are at 11:00 AM and 4:00 PM.

Is there wheelchair access?

Yes, the tour is wheelchair accessible.

What if I want more food beyond tastings?

Additional food and drinks aren’t included in the tour price, but you can plan on buying extra if you choose to eat on site.