IMHO, a major part of what gives a belgian beer its flavor is the Yeast. Wine yeasts, even ones that are billed as full of character are much, much cleaner and fuller attenuating than pretty much any ale yeast, especally ones that are as full of character as belgian yeasts.
Now, some styles of beer I think that a yeast such as the 4783 could work with, granted that you built the recipies around it. Perhaps if you're looking for a riesling character, that a Belgian Golden Strong, which contained some reisling juice concentrate(if you can get ahold of it, some white grape juice concentrate if you cannot) to replace the high amount of simple sugar additions, fermented rather warm with the 4783 yeast would be quite interesting. I'm sure there are a few other combonations would work as well, but the key is to build your recipe around the yeast.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn