There's a lot wrong with this design. It is perhaps reasonable to use on new wine with pristine corks. But corks are a natural material, so they have a lot of variability, and they do degrade over time. If you open a lot of wine (e.g., if you are a waiter or sommelier) or you drink wine at many ages (e.g. if you are an aficionado or collector) then you need more control in where you place the worm in the cork and how you control the extraction of the cork (for instance giving lateral pressure). This is why you will never see people who routinely open wine as part of their jobs with a wing corkscrew.
(Even worse, wing corkscrews are most likely to have an auger type of worm rather than an open helix. This is not inherent in the design of the corkscrew, of course; many wing corkscrews have open worms. Just something to watch out for if you are buying one.)
They appear functionally similar, but the coffee made is very different. A standard french press requires a coarse grind and you can only adjust extraction by changing the steep time. The Aeropress pushes coffee through a paper filter with an airtight seal. You can vary both grind size and steep time. Not only that, but you can vary extraction across the brew by very slowly pushing the coffee through the filter. (This is a very important feature of pressurized brewing methods such as espresso.)
These controls allow you not only to better tune for different beans, but to successfully make different styles of brew for a single type of coffee. (For instance, you can adjust those variables to successfully make a shorter, more espresso-like brew or a taller, more pour-over like one from the same coffee beans.)
(Even worse, wing corkscrews are most likely to have an auger type of worm rather than an open helix. This is not inherent in the design of the corkscrew, of course; many wing corkscrews have open worms. Just something to watch out for if you are buying one.)