Advice on a Belgian Golden Strong / Grape Must blend project

[butterpants]

Quick backstory, a buddy and I are planning to do a Duvel clone that compromises about 75% of the fluid volume then add in 25% fermented Pinot Griz grape must.

For the Duvel portion it'll be:
90% Belgian Pilsner
10% White Table Sugar
Saaz for bittering
Strying Goldlings for flavor/aroma
30 IBUs
OG 1.070
Wyeast 1388

For the Pinot I'm not sure what yeast to use or if it would be a better idea to ferment them all together instead of separate. I kind of like the idea of separate ferms then back blending to taste. With all that sugar in there the 1388 worries me. Should I try something fast and dry like a champagne EC1118? Thoughts?

 

[butterpants]

Ok more specifically since no one is biting......

1) Ferment the wort and must separately then blend or ferment them together all at once or ferment them together but adding the must in towards the end of high krausen, 2/3 OG dissipated or some other milestone?

2) Suggested yeast to use on the must?