Sorry @Mitch …
I think Vacuvin is worse than useless. It’s obvious that they do not and cannot create a vacuum, and thus spoiling oxygen remains in the bottle, but worse than that the pumping action ‘scalps’ the wine, removing bouquet, and the seal sometimes leave a rubbery tang to the wine.
I hate seeing them used in bars/restaurants/pubs when ordering just a glass of wine as the establishments seem to think the device will keep opened wine fresh indefinitely and should one have the temerity to suggest the wine is dead they will say it cannot be as they use Vacuvin.
I used to have (and probably one still at the back of a drawer) the pump device for removing corks. You insert the hollow neede through cork and pump vigorously forcing air into the bottle until the increased pressure forces the cork out.
Problem is that if there is a weak spot or fault in the glass of the bottle then it could shatter, at best spilling the wine, at worse cutting the hand holding the bottle.
And the air pressure must build up under the cork, so odd shaped bottles such as bocksbottles, Mateus Rose and the like should not be given the treatment. Such bottles are warned against in the instructions that come with the device but tend to get forgotten,.
The gadgets that have lasted the course with me are:
-A decent waiters friend corkscrew - with teflon coated screw, flanged lever and serrated knife blade.
-Butlers Friend cork remover (Ah So is a US brand of these devices, and I prefer the descriptive English name)
-Rapid Ice Wine Cooler
Also at tastings are the very useful Drop Stops