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Wine Making things treif

Non kosher food creates a status in dishes that requires that they go through a kashering process. I recall learning that this is at least partially to remove any residual taste or particulates from the non kosher food.
Let's say that I have a non Jewish fried over at my house for a meal. I serve (without thinking about it) non mevushal wine. Halfway through the evening I see my friend pour some wine. I suddenly realize that the wine is not mevushal so I lunge for it. I make a mess and I see that now some has spilled on dishes and cutlery, sink, countertops, hot stove top etc.
Does (my now) yayin nesech create a non kosher status (even though I know that the wine, inherently, has no distinct treif "flavor") so everything that could be,now has to be kashered? Or is the status different and as long as I rinse it off, my stuff is good to go?
I'm not concerned about bitul, just about the status of things used for the wine and the underlying logic.

Non kosher food creates a status in dishes that requires that they go through a kashering process. I recall learning that this is at least partially to remove any residual taste or particulates from the non kosher food.
Let's say that I have a non Jewish friend over at my house for a meal. I serve (without thinking about it) non mevushal wine. Halfway through the evening I see my friend pour some wine. I suddenly realize that the wine is not mevushal so I lunge for it. I make a mess and I see that now some has spilled on dishes and cutlery, sink, countertops, hot stove top etc.
Does (my now) yayin nesech create a non kosher status (even though I know that the wine, inherently, has no distinct treif "flavor") so everything that could be,now has to be kashered? Or is the status different and as long as I rinse it off, my stuff is good to go?
I'm not concerned about bitul, just about the status of things used for the wine and the underlying logic.

halacha-theory kashrut

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