The Merlot one is really quite nice.
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I love the original flavor, the merlot one, the cab sauv one, the tennessee whiskey one, tomato-basil, black pepper - all the flavors Iāve tried. Have not tried the garlic/herb one.
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Update: it was Third Culture in Bellevue.
I just bought some for the first time yesterday. Havenāt tried it yet.
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Ha, I canāt drink coffee without milk, though if itās mixed into other drinks Iām fine. Just milk/cream cuts down the acid, and just creates a smoothness that is 100x better, IMO. But people can drink their black coffee ulcer juice if they want to, no judgment here. 
I feel the same way about tea - nothing in tea. I personally consider milk tea a different drink, so not counting that. What really throws me off is just adding sugar into tea. I tried it once, in case I was missing something, and nope - not for me. I did give side eye to a few work friends who insisted adding sugar to the tea at dim sum many, many years ago (it was their first experience with dim sum).
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I rarely ever drink tea, but when I did I preferred milk over lemon.
I also concur with your coffee preference. I am slowly trying to wean myself off of the minuscule sprinkling of Splenda I still add for a tiny hint of sweet, but I will never have black coffee (save for espresso, of course).
Itās one of my banes at the Nespresso store that they only allow you to dry the pod with nothing (pre-COVID at least). Maybe theyāre different now. I donāt find milk or creamer (nonflavored) changes the flavor profile of the coffee at all - itās just smoother. I stopped the sugar in coffee years ago, and I donāt miss it. I actually hate flavored syrup pumped into coffee. I much rather they put a bit of real sugar over the flavored syrups.
Yah, any flavored creamers or syrups are a huge no for me. I want to taste the coffee, not a caramel pumpkin spice drink.
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Why is that āof courseā? Is there some German rule about taking your espresso on the chin?
I like a touch of frothed French Vanilla or Italian Cream with my Espresso at home, but when I am on the road I buy Cortadoās made with frothed half and half. The half and half makes it a touch smoother. I guess I will never be a black coffee guy and I am ok with that.
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I donāt understand your question, TBH.
Iāve only ever had espresso (AKA ācaffĆ©ā in Bella Italia) black.
Have you been served espresso with anything, anywhere? Iām not talking about coffee drinks that are made with espresso shots.
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I froth the ish outta my half & half before adding it to my cawfee by shaking it like a crazy woman
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Iāve been offered either sugar cubes or a packet pretty much everywhere Iāve had espresso, all over the US and Europe, including in Italy.
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I thought we were discussing the addition of milk or cream.
I use brown sugar with espresso, which still keeps it black.
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"I froth the ish outta my half & half before adding it to my cawfee by shaking it like a crazy woman "
That made me laugh out loud!
Get your froth any way you can, because frothed is better!
I have a ton of kitchen utensils that i have purchased and used just once.
My humble $9 frother gets used every morning.
I really should use that microwave pasta cooker at least once.
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Unless itās at the mouth
I actually have a frother attachment for my beloved Mueller stick blender, but shakinā that carton is good exercise when I ācanātā hit the gym for arm day 
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If you ever want to up your game a bit, this more expensive version is actually well worth the cost IMO: https://subminimal.com/products/nanofoamer
(You can get it significantly cheaper on Amazon but I thought Iād link you to the real site.)
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macchiato
ā
I wouldnāt call a macchiato a coffee drink with espresso shot but an espresso with tiny bit of milk foam (I am not talking about macchiato crap you get at Starbucks but what you get in Italy or at good coffee shops/restaurants in the US)
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