1728 is a great all purpose strain. It handles low and high gravity with ease, attenuates consistently well (though it really helps to finish fermentation at a higher temp than pitch temps), flocculates well, is clean at the lower end of its range and shows tasty dark stone fruit flavors at the high end. It also doesn't seem to mute hop flavors or bitterness. If you know how to treat it well, this yeast can do almost anything one could reasonably expect a single yeast to do.
That's for beer. I don't know how it would do with wine and mead, but the gravity and alcohol tolerances are very good for an ale yeast. I can't say how it does in high acid environments. It might be worth looking into.