carbonating pinot noir question

[porky_pine]

I've got 5 gallons of Pinot Noir in a carboy that has been at 0 brix for a while now. I'm thinking about carbonating it in bottles for fun. If I were to add some Port wine at bottling for additional sweetness would the sugars in the Port ferment out or add sweetness? Has anyone ever carbonated pinot before? Maybe it will be good at this level of sweetness but I feel like it would be better a tad sweeter.

 

[Halbrust]

The yeast would either:
1. Eat the sugars in the port
2. Be stunned/killed by sulfites or alcohol level in the port.

 

[porky_pine]

Yeah I guess that's a stupid idea. Maybe I'll back sweeten then bottle pasteurize. Or maybe I'll just carb it like it is. It's a single vineyard Oregon Pinot and it tastes good.