Commanding Rs-pect Who says performance has to come at the expense of comfort and space (or testosterone)? Based on the A6 Avant (or Estate, if you may), the Audi RS6 appear to be the docile grocery-getter for the soccer mum. But anybody looking to challenge the said vehicle will be none the wiser. The flared wheel arches, the huge wheels, the lowered stance and enormous brakes are quick telltale signs of what this uber-wagon is about. Sitting under the bonnet is a 5.2-litre engine lifted off the Lamborghini Gallardo LP560-4. But the similarities stop there. A pair of turbochargers onto the V10 engine was slapped onto the engine, giving the engine an additional 20bhp and 110Nm of torque. The RS6 is a family man's supercar (or wagon). The spouse, three children and Golden Retriever fit into the car without complain. Yet, it achieves the 0-100kmh sprint in merely 4.6 seconds.

Coming of the ice age On its own or paired with a creme brulee, ice wines are growing in popularity here as the ideal dessert aperitif. From cognacs to ports, diners are spoilt for choice when it comes to a tipple to round off a gourmet meal. Ice wines go through an elaborate production process and features frozen grapes harvested and pressed during excellent vintages. This yields a lower quantity of juice compared to normal pressing, with the resulting extract containing a higher sugar concentration, requiring a longer fermentation period as well. While a normal chardonnay might take weeks, ice wines usually take months. This explains for its lower alcohol levels of six to 13 per cent. Unlike other sweet wines like Sauternes and Muscato, which exposes the grapes to a natural (noble) rotting process before harvesting, grapes used in ice wines have to remain in good shape and free from fungal attacks to ensure its characteristic crisp sweetness balanced by a high acidity. For the end consumer, this means a drink that is sweeter and fruitier than a typical dessert wine. “Currently, ice wines comprise 10 per cent of our total wine sales, but the volume is increasing,” says Glen McGrath, Fairmont Singapore’s food and beverage manager. “It has become very sought after at high-end events, and our bartenders also take regular requests to concoct ice wine martinis for patrons. It’s great for our hot climate because the taste is very refreshing to the palette.”

The Best Blend What the regions of Bordeaux and Burgundy is to wine lovers, Cognac is to connoisseurs of brandy. The area boasts endless rows of neatly lined grapevines and sunflower beds. Not surprisingly, the region comprises 6,400 vineyards, the area is home to established Cognac houses including Martell, Henessy, Courvoisier, Otard and Remy Martin. Over the years, Cognac houses have been forced to raise the bar, as consumers used to the premium offerings ask for more. “The trend is for cognacs to move towards higher grades,” says Martellís heritage director, Jacques Menier. “Asian customers especially are asking for the best, and we have to cater to that.” Two years in the making, the L’Or de Jean is the highest grade in Martell’s range. Menier explains this is a must-have for the connoisseur. It comprises a blend of the oldest eaux-de-vies in the Jean Martell Cellar, some of which have never been used in previous blends. He says: “These are vintages which are impossible to find on the market now, it is targeted at the top end of the luxury spectrum.”