Gran Canaria, long celebrated for its sun-kissed beaches and rugged mountains, is quietly emerging as one of Europe’s most exciting new wine destinations. With a winemaking history that dates back to the 15th century, this Canary Island is blending ancient techniques with modern innovation to craft wines like nowhere else in the world. Let’s dive into the island’s flourishing wine culture, explore its top wineries, and savour the flavours that are putting Gran Canaria on the map.
Where to eat: culinary delights at every turn
The island’s food scene is as rich and diverse as its wines. Start your morning with fresh local pastries at La Dulcería in Las Palmas de Gran Canaria. For lunch or dinner, indulge in some of the island’s freshest seafood at El Novillo Precoz in the north, where local wines accompany the catch of the day. For a more exclusive experience, Aqua Ocean Club in the south offers an exquisite menu paired with Gran Canaria’s finest wines – a perfect choice for a romantic evening by the sea.
Wine and food review: Gran Canaria’s wine revolution
At Vega de Gáldar, winemaker Cristóbal Guerra is spearheading a quiet revolution in Gran Canaria’s winemaking scene. Known for his unconventional approach, Guerra walks barefoot through his vines, allowing nature to thrive in the mineral-rich soil of the island’s northwestern region. The soil here can reach scorching temperatures of up to 60°C, yet Guerra’s biodynamic techniques cool it to a bacteria-friendly 27°C, creating a truly unique terroir. As an artist first and winemaker second, Guerra infuses his wines with creativity and magic. “Two weeks,” he predicts while tasting a grape, pinpointing the perfect time for harvest.
His El Convento 2024 is a masterpiece – a blend of Listán Negro and Castellana Negra that tantalises the senses with violets, bubblegum, cherries, and a surprising creamy tang. It’s a wine that pushes the boundaries of what Gran Canaria’s terroir can offer. Another standout is Guerra’s Nubia, an orange wine rich in apricots, yoghurt and buttery caramel, perfectly paired with local aged cheeses. With production limited to just 1,500 to 2,000 bottles in a good year, Guerra’s wines are rare treasures.
The winemakers of Gran Canaria: tradition meets innovation
In the northeast, Mondalón Winery rests beneath the towering caldera of Gran Canaria’s volcanic heart, in the Monte Lentiscal region. Winemaker Tamara Cruz is reviving the island’s winemaking legacy while pushing the limits of possibility. Passionate about local grape varieties, Cruz uses Tintilla, a small tannic grape, to create bold reds with smoky, berry flavours and a petrol-like sweetness. Her Albillo del Monte Lentiscal, a rare, near-extinct grape, is a testament to her dedication to preserving the island’s heritage.
Cruz also crafts a remarkable Rhubarb Rosé, with a distinct custard note – a tribute to her British roots. Her meticulous attention to Gran Canaria’s ever-shifting microclimates allows her to produce exceptional wines, despite the challenges of climate change.
Cheese and wine pairings: Gran Canaria’s culinary heritage
Gran Canaria’s cheeses are as adventurous as its wines. At Cortijo de Caideros, Cristóbal Moreno produces Queso de Flor, an ancient cheese made with the pistils of purple cardoon flowers. The cheese’s bold, pungent flavour is similar to a ripe Tunworth, and its creamy texture pairs beautifully with Guerra’s natural wines. In the south, La Gloria offers semicurado goat cheeses with a mild, feta-like flavour, while their year-aged Viejo brings a tangy kick, perfect for pairing with the island’s robust wines.
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