Most yeasts will take a cider down below 1.000 specific gravity, so unless you stop the fermentation and/or backsweeten you'll pretty much always should expect something wine-like. Obviously, different yeasts will provide different flavors, but most of the wine character I perceive in ciders is the dryness. With My first cider (a few years ago), I used straight fresh apple cider and an ale yeast (s-04, I believe) in an attempt to leave it more sweet. It finished at 0.997 or thereabouts. In the end I really liked it, but it was definitely reminiscent of a dry white wine. Basically, you need to actively do something to make it less wine-like. In my experience, changing the yeast is not enough.