If you didn't kill the yeast you likely have bombs stored in your house.  I'm not talking about just popping corks and having to clean up a mess, I mean real explosions with glass shrapnel (still with the mess).   Wine bottles aren't built to hold pressure like beer beer or champagne bottles.  I learned that lesson the hard way. I have seen pictures of glass embedded in drywall.

The easiest fix since its already bottled is to stove-top pasteurize your bottled wine. Essentially you just soak your bottles of wine in a 170-190 degree bath for 10 min's killing the yeast.  Here's a detailed step-by-step guide to the process http://www.homebrewtalk.com/showthread.php?t=193295

Preferably, there are a variety of ways to stabilize your wine before bottling.