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If you’re new, check out the video below to see what Peaceful Bend is all about. Our tasting room is open Thursday through Monday from 11am-6pm all year, so come on by for a visit soon!

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Cellar Party 2014


Join us this Saturday, November 1 from 5-9pm for our annual end-of-harvest party – our Cellar Party!  There is no cover charge, and we are thrilled to welcome the Funky Butt Brass Band to the Cellar Door Stage for this year’s party.  Their New Orleans-style jazz and funk is sure to heat up the cellar on Saturday!

Dinner is available at 6pm on a first-come-first-serve basis for $10/person.  Bob-a-cue is breaking from his traditional smoked meats to serve shrimp & chicken jambalaya, cornbread, and desserts.  Tickets for dinner can be purchased in the salesroom anytime on Saturday.

The music will be inside, but we’ll have fire pits and tables set up outside, so be sure to layer up for the evening  When you arrive, head up to the tasting room to sign up for the gift basket give-aways, pick out a bottle of your favorite wine or beer, and then head down to the cellar to enjoy all the fun!  Cheers!

ETA: I almost forgot….we are holding a costume contest along with our other give-aways, so don’t put your Halloween costume away just yet!  The winner will receive a bottle of wine of their choice, plus bragging rights!

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Dry Creek Wine Biscuits

Dry Creek Wine Biscuits
Cold weather is coming soon, and we are sure to be making stews, soups, and hearty one-pot meals that call for an equally tasty-yet-simple side like this take on buttermilk biscuits.  Instead of using buttermilk or other liquids, I used our Dry Creek in the recipe, and ended up loving the results.

Dry Creek Wine Biscuits
These biscuits are on the savory side, with a tang that would be the perfect accompaniment for beef stew or pot roasts.  Slathering them with butter doesn’t hurt either (then again, when does butter ever hurt a recipe?!?).

Dry Creek Wine Biscuits
Just be careful not to overwork the dough, and when you roll out the dough, be sure to roll no thinner than the 3/4 inch to ensure that they rise nice and high. Enjoy this recipe, and be sure to let me know what you think of it in the comments if you make these yourself!

Dry Creek Wine Biscuits
Prep time
Cook time
Total time
These biscuits are a delicious tangy twist on the traditional buttermilk version.
Recipe type: bread
Serves: 12
  • 2½ cups all-purpose flour
  • 1 teaspoon sugar
  • 2½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ cup butter
  • 1 cup Dry Creek wine
  1. Pre-heat oven to 450 degrees.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  3. Using a pastry knife or a fork, cut in the shortening and butter until the mixture resembles small crumbs.
  4. Pour in the Dry Creek, and stir until just combined.
  5. Turn out onto a lightly floured surface and knead gently a few time to create a smoother dough. Roll the dough to ¾ inch thick.
  6. Use a biscuit cutter (or improvise using a glass or cup) to cut out rounds. Leftover dough can be lightly kneaded and rolled again to cut out more biscuits.
  7. Place biscuits on a non-stick baking sheet and bake for 14-16 minutes, or until the top is golden brown.
Be sure not to overwork the dough or the biscuits will be tough.


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Sip-ly Saturday

The weather is predicted to be close to 80 degrees today, with plenty of sunshine to highlight the beautiful fall colors around here.  Come join us for a day of delicious wine and live music!


We’ll start with the duo of Rodger and Bill at 2pm this afternoon.  These two play acoustic folk and older rock music to perfection!


Then at 7pm, The Goldmine Pickers will take the stage with a mix of old-time and progressive bluegrass, folk, and Americana songs that are sure to keep your toes tapping.  There is a $5 cover charge for the evening performance.

While you’re here today, be sure to sample the variety of beef roasts from Murphy’s Place Farm, and place your order for your own upcoming meals at home.  Their beef is pasture-raised with no added hormones – I can attest to it’s tastiness. The rib-eye and sirloin steaks we tried the other day were scumptious paired with a glass of 2010 Norton!

We hope to see you today.  Cheers!

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