I've been making beer at home for quite some time now and can definitely see the difference between dry and liquid yeast (especially in some beer styles like hefeweizen). In my area there is a long tradition of making wine at home (almost everyone has their own small vineyard). Everyone is using dry yeast. So, is there a significant difference between dry and liquid in wine making? Is the difference going to be significant only in some sorts like muscat or sauvignon? I think I'll definitely try it next season, just wandering what to expect.
Some wineries which develop their own strains of yeast or allow wild yeasts to inoculate their wine.
The majority of the rest use packets of dry active yeast. Some may use liquid strains simply because those strains are only available in liquid form, but the rest just pitch dry yeast.
I also know of a brewery yeast biologist who has stated unwaveringly that pitching the dry yeast produces the most consistent results. Rehydrating yeast first introduces two steps of adaptation the yeast have to undergo, while pitching the yeast dry allows the yeast to just rehydrate and adapt to the temp and environment one time.
I owned and operated a small winery for about 15 years. There are two ways to get yeast into your wine. Dried yeast or the skins of the grapes. The dried cultures are super high quality so I would buy kilos of dried yeast a year. Worked great. My wines scored 90+ points many times in magazines like Wine Spectator and Wine Advocate. I have made wine both ways with native yeasts and cultured and I can't really tell the difference. Nobody I know in the wine industry used liquid yeast cultures although I am sure it's done.
Biggest difference I noticed is the price. Liquid yeast is much more expensive.
It is also more convinient to store dry yeast, it has a better shelf life.
Liquid yeast might start to ferment faster (no starter required), but no big deal.
I compared liquid yeast with dry yeast with my last cider batch that I splitted in two. The liquid yeast resulted in a more mellow cider, but it might not be because it was liquid, maybe just the yeast strain...
You can try it, small differences are to be extpected, but nothing major IMO.