Tradition & history.
There is no perfect definition but here's what I like to use.
Cider - Made mainly from apples and pears, typically carbonated, may be supplemented with other fruits (raisins, cherries etc) and flavors (cinnamon, brown sugar etc) up to around 10% ABV. Above that point, the additional fementables change to character of the beverage enough that I classify it as something else.
Wine - Made from grapes, mostly still.
Other fruits - 'Fruit wines', these beverages don't have a huge following historically so don't have a distinct name/style like cider which has long enjoyed a tradition and style separate from wine.