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You are quite right slinkycat, that I ought to wear a bib! Thank you for the tips - I've tried instant dunking and salt once or twice, but either I'm not fast enough, or my wine/gravy is of industrial strength. There's only one thing for it: I must keep a contingency white wine. In the absence of mishaps I could drink it.
I'd have thought the measures you suggest for my stains might have worked for your blackcurrant, but maybe that's even harder to shift. Older books seem to advise bicarbonate of soda quite a lot, so perhaps that's worth a try.