Xandra, Why don't you try it? The cost of a few cups of flour is not expensive and the worst that can happen is that you don't like the flavor that this yeast imparts but basically all you want the yeast to do is transform some of the sugars in the flour to CO2 with a side effect of alcohol being produced (wine making on its head). The high temperature in the oven when you bake the bread evaporates the alcohol and expels the CO2 through the carbohydrates leaving the gluten strands nicely stretched
Wine yeast belongs to the same family of yeast as bread yeast ( Saccharomyces Cerevisiae) so I suspect that wine yeast would not treat flour as an alien substance but it may result in a very different flavor in your bread and the bread may take more (or less) time to rise to the level you are familiar with. That said, I buy my bread yeast in bulk. One tablespoon probably costs me about 5 cents or less. Wine yeast is a wee bit more expensive, so it is not something I would try on a routine basis but I would have no problem adding lees left over after racking to a cup of flour mixed in a 1 C of water with a T of sugar to use as a starter. I often try to capture wild yeasts to use for sour dough