If you add it after primary, then the residual sugars will kick off a secondary fermentation. Not a big deal, but something to keep in mind if you were expecting to keep the sweetness.
This sounds like it would be good in a wit (akin to Magic Hat #9). It would also work in a blond ale, american wheat, or saison. Heck, you could probably even use it in a NEIPA.
I haven't used a finished wine in my beer, but I have used Gewurztraminer must in a saison and it was easily one of the top 3 beers I've ever made. I have heard of others adding bottles of wine to their beer with good results as well. I say go for it.