actually you will get the opposite effect.
Wine yeast cannot ferment maltose(or is it maltoriose) so all the basic sugars will ferment out leaving the maltose and dextrines.
This is a pretty interesting way to work on a sour beer, use the wine yeast to eat the basic sugars and then let the bugs have the maltose and dextrines. But for a normal beer you won't get it as dry as you expect. You can use wine yeast and beer yeast to combine flavors since wine yeast can produce some interesting fruity characters. But, you also have to worry about "killer" wine yeast strains.
Check the Brewing Network Archives for the show with Shea Comfort back a few years ago, he goes into this a bit. I did have the stout that gets mentioned in the episode, it finished way high.