ABV really doesn't make a difference in bottle choice. The only gotcha I could think of that would cause you issues with wine bottles would be if the yeast aren't done and you get a renewed fermentation. That would blow corks out of a wine bottle but would just carb(hopefully not explode) a normal crown capped bottle.
Personally I always do both beer bottles and corked wine bottles of every large batch I make. Wine bottles are good for when I have guests drinking, otherwise if I just want a glass or 2 of mead at night by myself a whole bottle is overkill so I like to have 12oz bottles around.
I also agree with the above, don't rush bottling regardless of how it's bottled.