A little . . .
The most important thing is to do what YOU want: eat/drink what YOU want and how YOU want to eat (or drink) it.
Cigarettes? Not acceptable anytime. Period. (Then again, I live in California. If I lived in Greece, I’d probably smoking at any time of the day or night was not only perfectly acceptable but mandatory!)
It seems to me that the consumption of such things like coffee and alcoholic beverages is situational. For example, if I’ve been outside working in 104° heat for an 8-hour shift, I’ll slam down a 16-ounce can of Bud before starting my second shift. On the other hand, I typically a) never drink Budweiser, and b) drink my beer(s) with lunch – think a dozen oysters and a soft shell po’boy in New Orleans.
Coffee? I start off my day with a double espresso as I feed the dog and empty the dishwasher. Then, I’ll make two lattes and take them back to our bedroom, so my wife and I can have coffee in bed while sorting through emails and getting ready for the day. After eating lunch, I like to have coffee, which may or may not have some food accompanying it . . .
Wine? What kind of wine?
When it comes to sparkling wines, or fortified/flavored wines, I’ll often have a glass of Champagne or other sparkling wine as an aperitif by itself, but it also may be served to accompany appetizers. Same thing with (e.g.) a Fino Sherry. Generally, if I’m having Spanish vermut, it’s going to be as an aperitif and served by itself, whereas a glass of Porto Branco (White Port) will be served with appetizers/charcuterie. Depending upon the type of Porto Tinto (Red Port), I may savor it by itself, or served it with a cheese course.
Table wines general are always served with a meal, except when they aren’t. I may, for example, have a glass of wine by itself in a wine bar, or while cooking . . . but generally, the bottles of wine I open at home, or order in a restaurant, are to accompany the meal we’re sharing . . .
But there is no right or wrong here, so go forth and do what you want . . . .