I don't think you'd be all that happy with the results from reusing a wine yeast cake. The alcohol and low pH environment are pretty rough on the yeast and they're pretty much shot after fermenting wine. But cote des blanc is a great choice for a dry mead.
I'm lazy and would probably just toss all of it in primary, since mead usually doesn't ferment as vigorously as beer. And don't forget to add some yeast nutrient. You might want to read about staggered nutrient additions, but it's basically adding yeast nutrient in three stages during fermentation to keep the yeast healthy. Pear mead sounds delicious, though!