Very low risks of blow offs with wine. Still, I wasn't talking about primary. I only primary my wines for about 5 days, then rack to secondary and airlock. My primary doesn't even use a lid, but I stick a clean towel over it. I would say that is the way that most winemakers do it. Since primary only lasts 5-7 days or so, the vessel isn't important. A bucket is much easier to remove fruit from than a carboy, so most people use a bucket when they are using muslin bags of fruit. After primary, the wine is racked, topped up, and kept topped up until bottled. Sometimes you have to do several rackings, depending on how much lees you get.
Some wines do have some foaming, but not nearly as much as beer.