If the finished wine has not been dosed with the k-meta and sorbate there is usually enough live yeast remaining to carb. Just remember if you want a sweet carbed wine you need to use a non-fermentable sugar to backsweeten otherwise a fermentable is just eaten up.
My laptop just crashed and I had a note that I found somewhere that said if the wine was dry and stabilized with k-meta you may be able to successfully carb by introducing yeast and a priming sugar (and a non fermentable if you wanted sweeter). I want to say it was 1/4 oz yeast per five gallons. Easiest way was to combine yeast with priming sugar dissolved in a bit of wine...then divide the total volume of your priming solution by number of bottles and dose each bottle, or even easier add to each gallon, stir, and bottle. Have not tried it, but there was feedback that it worked as long as sorbate had not been added. Again, cannot recall source.
