I've used 71B-1122 along with USA-05 successfully. 71B-1122 is about the only wine yeast that is compatible with beer yeasts. The others will take over and suppress or kill off the beer yeasts. There is an article somewhere about this. Due to their different needs in terms of sugars, each are suitable for different fermentations. Wine yeast will impart a somewhat different (subtle) flavor that is noticeable and may be desirable.
I would like to experiment with this more extensively, particularly with very light lagers made with pilsner malt, and mildly hopped with some noble hops like Hallertau. It would be interesting to see what happens as far as flavor in this environment. It's also worth looking at giving the beer yeast a head start..... or giving the wine yeast a head start. Pitch one, and wait until you have a good krausen to pitch the other.
By the end of the year I will have brewed about 43 times just this year. I did my first all grain brew in February. In that time, I've experimented extensively with hops and malts in various combinations, but I have hardly experimented at all with yeasts. This next year, I intend to brew about half as much......... or a batch ever two weeks instead of once a week.... because I'm gaining weight on all this beer. I hope to hone in on what I really like, focusing on getting hop combinations more balanced, and better utilizing their individual character. Several New Zealand varieties have come to the top of my list..... Nelson Sauvin, and Motueka. These in combination could possibly benefit from wine yeast fermentations. I've also developed an affinity for Mosaic, Amarillo, Northern Brewer, Hallertau, and a few others. The very subtle interplay of flavors in something like Mosaic when lightly hopped, might be a good environment for bringing out the flavors of wine yeast. likewise Hallertau or some of the related hops, with a clean bittering hop like Magnum.
I brew 2.5 gallon batches, yielding about 14-16 half liter flip top bottles per brew. I can't see myself brewing larger because I love to experiment and play.
H.W.