I find that periods break up sentences very well. That being said...
The differences in wine yeast are mainly based on attenuation, i.e., how much alcohol they make before they quit fermenting. Champagne/cuvee yeast are the strongest... they will make the most alcohol (which is not always a good thing). Montrachet and montpelier are good wine yeasts that will poop out about ~13-15% I think -- the actual attenuation should be listed on the yeast manufacturer's website. I've used montrachet mostly for my wines.
If you prefer to ferment to dryness and backsweeten, champagne/cuvee yeast will serve you well... however. Champagne yeast have been known to leave a yeasty flavor behind (which fades with age) as well as making the wine taste "hot" (too much alcohol), so wines using those yeast will be best if aged properly.
I am a wine newb, so I don't know that much, but that's my understanding. Someone else will correct me if I'm wrong.