I've never used liquid yeast with wines, so I'm not sure about that. If it were me, I'd probably use cotes des blanc, or Lalvin k1-v1116 (Montepelier) because it's a delicate wine and you want a fruity bouquet with it.
I would say yes to pectic enzyme, maybe to acid blend, and possibly to tannin. No to nutrients, unless the fermentation gets stuck.
I'd pick one of the recipes that looks good, and follow it. I doubt I would use any tannin until I tasted it near the end to see if it needed it. Maybe a little acid blend if it's needed for balance, but not much and only if the wine coming out of primary needed a bit of acid.