For me the difference is in the process. Cider usually ends up being (slightly) carbonated and you let it interact with fresh oxygen.

With wine making, you seal the bottle, add yeast and sugar and then add one of those circular tubes with water in it that lets co2 escape but does not let outside air in.

To make good cider you want to use special apples, which are not really nice to eat, otherwise the drink is very sour.

They do this in the Frankfurt region of Germany, where it’s called apfelwein. They drink it diluted, which helps. Different taste than the ciders from north west of france or the uk

If you add sugar in 1:2 ratio to fruits and use a wine yeast, you'll get 12% abv wine.