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Part 1 seems to scream out for a Champagne.
Part 2 I would go with a Chinon.
Part 3 has me stumped … (perhaps a very lightweight dessert wine would be nice — a Barsac from a quality producer from an off vintage, perhaps?)
Is this your first Shola experience Kevin? Glad he’s emerging after his resto misfortune. Too much talent and creativity to stay bottled up for long. Pairing wines with his food can be a real challenge unless he gears his fare specifically in advance. The flavors and textures often have little similarity to your expectations.
I like your approach with the Desserts, possibly even a red (Recioto? with the olive dish). I’d go with a mix of sweetness and weight with white wines for the first several plates. Perhaps a shotgun smattering of Riesings from Trocken/Halbtrocken through Auslese? Some bubbles wouldn’t hurt, possibly even somthing with a touch of sweetness. Light/medium reds for the Duck Confit and Pork but I’d probably stay on the lighter side. Shola does not do heavy ponderous dishes, even if your wines might be.
Enjoy!
RT
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Yes, really looking forward to it!
IMO, the Gewurz could work, but I’d go with a very light one. Having clicked on the link for that course and having read a more detailed explanation, I’d be worried that a heavy/moderate+ sweet Gewurz would run over that dish. Course 3 will be the difficult course to match, imo — I know this isn’t what you want to hear, but I might simply forgo wines with course 3 and order a nice coffee instead; otherwise, keep it light – lots of delicate flavors in course 3.
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If the moscato is as delicate as you say (and I would have no way of knowing, as I haven’t had it), I could see that working. If I found myself in your position, I would not serve the SGN with course 3; I do agree it would make for a delicious post-dessert cap on the meal, though. 
I didn’t read the details. Gut reactions are to do Champagne with the first set, a complex red Burgundy (or set of them) with the second set - I would veer toward the red-fruited styles/terroirs here, and you probably need some variety in the third set on desserts. I like the Gewurztraminer idea, but the Moscato would be good too. The other two seem to me better paired with either an old tawny or Colheita, old Madeira (Bual or Malmsey), or an old Pedro Ximinez. I don’t really see an SGN here, for my tastes.
Cheers,
fred
I’d go water all the way. No chance of pairing any wine with that. I hope it tastes better than it sounds. Please let us know what you did and how it was.
So how was it and what did you pair?
I am going to the Ideas in Food/Studio Kitchen at the end of May.
Thanks,
A.
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Drat. We are going on the 27th.
A.