I make quite a bit of wine, and it is different for wine than beer. You're getting conflicting information here, because "secondary" really does have a meaning in winemaking. In beer, there shouldn't be a "secondary" fermenter, it should be called a clearing tank because you rack the beer when finished to the clearing tank (or "bright tank"). So, you are confusing the "rules" of beer making with the procedures of winemaking.
In wine, primary lasts from 4-7 days usually, and is done in an open fermenter just loosely covered to keep critters out. This is when the fermentation is most active, and oxygen is good for the must at this time. The must is also often stirred, sometimes several times a day. When fermentation slows, (at about 1.010 SG or so), then the wine should be racked into a carboy with little headspace and then airlocked.
So, you did the right thing by moving it when you did. Don't worry about the small amount of water sucked back- it won't hurt the wine. I usually check the airlocks every few days, and just replace them if there are dead fruitflies in them or refill if they are low.