Wine yeast will do nothing for beer.
Edit: I take that back. It will not accomplish what you're hoping to accomplish (i.e. finish a stuck fermentation). I can provide a method of carbonating a high ABV beer that's too inhospitable to beer yeasts.
If you have the means that I would look at building up a starter and pitching it at high krausen (at 75F), into a warmed beer (~75F), and maintaining this temperature for a week or more. Pick a highly attenuating strain that can tolerate high gravity. It seems like the Belle Saison fits the bill for the most part, but I WOULD look at getting that stuff into a high krausen state prior to pitching the entire starter.