What was the starting SG?
What type of wine is it?
Kit or fresh?
What is the temperature of the wine?
These are things we need to know to help you.
Yes, warm it up to 75F to 80F and give it a nice stir once a day. Give it about 5 more days to see if the SG drops at all.
Usually, if this doesn't work, ther is nothing you can do to get fermentation going again. The wine should be perfectly fine at 1.000. I have had several fermentations stop at 1.000 and they ended up just fine; you wouldn't know the difference.
At an SG of 1.000 the wine is technically dry (0 Brixs), just not completely dry. So, it should not taste sweet, at least not from any residual sugar.
When the acid level of a wine is high and the alcohol level is also above about 13.5%, the wine will have a false sweetness due to the alcohol.
Alcohol can taste this way up to almost 40%.