You could probably use a coravin to put positive pressure inside the bottle, assuming your N2O canister fits the device itself. There was a bit of a minor flare up a year or so ago with the coravin because if there is ANY minute structural flaw in the glass, the bottle could explode, even under fairly low positive pressure.

However, I really don't think pressurizing a sealed GLASS bottle to remove a cork is a good idea at all (cork pops opener be dammed). Most corks are much larger than they appear when you remove them, and get compressed significantly when the wine is bottled. When they expand in the neck of the bottle, it creates the seal, and some are more snug than others depending on the individual cork.

I think adding something that could potentially be explosive into this scenario is downright treacherous, something along the lines of a fireball shooting shards of glass everywhere at high speed.

I can't back this up with science, however I have had good results with making large batches of wine reductions and then storing them in that walk-in. I dunno about years, but it kept for well over a month. A lot of liquor stores sell smaller bottles of wine, usually they aren't really a vintage worth speaking of (same problem with boxes, although a lot of the nuances of flavor are lost in the reduction, you still don't want to cook with anything you wouldn't drink). If you want to use a wine worth bragging about there are different ways to keep the wine from oxidizing(?) or whatever ruins it with a can of something or a whole 300$ system which I guess is cheap considering what some people pay for wine.