The difference is semantics, my friend.
Anybody who's tried to make a rule has found two others whose views conflict, and most people don't have a hard-and-fast set for what distinguishes the two.
I always think of apple cider as a sweet, apple-y (that's, tastes like apples more than fermented apples) and lower ABV drink that can be served without significant aging and is often carbonated. I think of apple wine, by contrast, as a higher-proof still drink which must be aged some to serve and, while still tasting somewhat of apples, has by its process the flavors changed - some muted, others revealed.
But my opinion is just a drop in a very big ocean.
Anyway, post your recipe because now we're all curious.