During this year’s AGM in Tenerife, a group of epicurean Guild members set off to discover Tenerife’s food and wine on a gastronomy tour.
Starting with a walk around the World Heritage Centre of La Laguna, two local guides Isidiro and David described the culture and history of the region which has influenced everything from architecture to food and wine.
Next stop was Bodegas Monje a picturesque family-owned winery on 17 hectares of land in El Sauzal, which produces 14 different wines. Owner Filipe explained that location, weather and the soil have helped produce fine Canarian wines which, despite fierce competition, are increasingly appreciated around the world. Down in the cellars, which his father opened 60 years ago, we strolled past old oak casks and dusty wine bottles as Felipe told us that the winery also hosts ‘Wine & Sex’ events which, he claimed, combine tasting wine ‘in an erotic and gastronomic’ way in an attempt to interest younger people in wine.
Guild members sampled the Monje wines in a more modest manner in stunning grounds overlooking the sea, accompanied by almogrote, a snack made of mature goat’s cheese ,red pepper, garlic and oil served on toast.
This same mixture also featured at the restaurant at La Granja Verde, but this time the group had to make it themselves using a pestle and mortar to grind the ingredients for red and green mojo. For lunch, six dishes made by more professional hands were served including cabbage puree with low temperature cooked eggs and pork rinds, puree with black garlic, honey caviar, liquorice and glazed aubergine.
Award-winning Chef Juan Carlos Clemente stepped out to greet the group before a tour of the adjoining farm with its friendly camels, llamas, pigs, goats sheep and chickens.
NB. BGTW members attending the Guild’s 2016 Annual General Meeting in Tenerife were hosted by Turismo Tenerife and Turismo de Canarias. This article features one of the experiences/trips offered to Guild members. Views are the author’s own.