We recently met Rachel Allison, 34, who has a doctorate in wine flavor chemistry from Cornell University. A paper she co-authored there, about the formation of reductive, off aromas (rotten eggs) in canned wines, was selected 2024 Best Enology Paper by the American Society for Enology and Viticulture. The organization will celebrate her and her co-authors at this year’s conference in June in Portland. She works in Manhattan at a large management consulting company.