No! to wine yeast. Wine yeast is not a major maltose eater - it's a dextrose eater. You can use champagne yeast to bottle up high ABV beers when using simple sugars for priming, but it's not going to help you with a stuck fermentation. Your best bet is a high ABV yeast that attenuates really well and can work at increased temperatures (a saison or belgian strain might be your best friend), AND you will want to give it the best chance by either creating a starter from liquid or rehydrating according to manufacturers instructions.
Although, now that I re-read your post, you mention 1.030. This is a common FG people think they've achieved when using a refractometer to measure FG, and NOT compensating for the presence of alcohol. Are you by chance using a refractometer?