What yeast is best to use for the intriguingly simple wine I'm planning?

I'm planning a simple welches white wine to which I will add no sugar, maybe some tannin and lemon juice, and nothing else. My goal is a fairly low alcohol beverage that is quick from fermenter to bottle to glass. I want it pretty dry, but not bone dry. I was wondering what type of yeast would be best. I've been using Red Star's Pasteur Champagne for my meads, but I think that'll make it too dry. Maybe Cotes de Blanc? What do y'all think?

Has anyone else done this? I've got a batch of Welches white grape and peach cookin right now, but i bumped up the sugar with dextrose. How long, start to finish, is plain welches juice? Can we treat it the same as ed apfelwein recipe?

mike