(BaltimoreSun)- September meals still hold summer's warmth. Lighter dishes in the form of fish and shellfish continue to find their way onto the table, yet nights are cool and beg for red wine. Red wine with fish? It can be done, and successfully too. It just takes knowing your elements and how to combine them, alchemy fashion. Tannins in red wine often react with fish oil to produce a bitter, metallic, copper penny taste on the palate. The fish ends up tasting quite fishy and the wine turns into liquid aluminum foil.