I know many whom have used the LorAnn candy flavorings, with success, and the ones I sampled were fine. Just remember if it is oil based you may want to consider blending with a bit of gum arabic (aka gomme syrup, various recipes on the web) so the oil will smoothly incorporate.
I prefer the extracts sold by Olive Nation. I rarely add extracts, but I make my own extracts like: vanilla, cinnamon, toasted walnut, toasted almond, toasted pecan, roasted coffee, and a chocolate from toasted cacoa nibs (jury still out on the cacoa extract). I adore the Star Kay White brand of extracts at Olive nation, especially the chocolate, but their store brands are amazing--all I use in my kitchen. Typically once you buy from Olive Nation you get a discount code for a month and sometimes one for the full year. They also sell on eBay.
Just remember to do bench trials with the wine at the temp you will be serving, because you cannot remove the extract once it is on board.