I, too, want a course-by-course description.
But as to the wine choice: You can choose 1 and stay with it for the entire course. The old school thought of reds for beef and white for fish/chicken etc can be thrown out of the window. The sommelier will recommend something that works for the meal and with your budget.
I would have at least one red, one white, and a port or sauterne to end the meal. But that’s the way I roll. 
Actually, this was had in mind with regard to pairing. I didn’t consider that the OP would want one bottle that would match the entire meal.
And yeah, my 17 course lunch at the Fat Duck took 3.5 hours (but I wasn’t drinking wine sadly), and dinner at Le Manoir, a 10-course tasting menu, took 3 hours.
The OP’s linked review says the 15-course menu at Pierre Gagnaire’s took 4.5 hours!
And I’m looking forward to hearing about it too. Drool.