In the strictest and most traditional sense, "Cider" is just fermented apple juice with nothing added, and all "cider" is "hard" (this is the oldest form, done by the french and english colonists; in this defenition, any pressed apple juice, filtered or non filtered and fresh pressed is called juice, and is not "cider" until it is fermented)...usually topps off at 6%-ish, and way back then, none of it was sparkling, you'd get a jug out of a barrell, drink it and go back to the farmer for more. Here in New England we call fresh pressed un-filtered, un-fermented apple juice cider, and there is a distinctive difference between cider and apple juice (which is like the filtered stuff you find in the store); once you ferment it it's "hard cider". And apple "wine" usually has sugar or honey added to it to up the ABV of the final product to compare with grape wine, between 10-15% or higher. Modern brewers have nicknamed apple wine made with honey "Cyser", I'm not sure where that nickname comes from. And as LeBreton mentioned above now aday's any of it can be sparkling or still.
That said, who cares! Call it what you want. I brew what, by the description above, would be apple wine, but I've always called it hard cider, and so did all the Vermonter's that taught me. It only starts to matter if you go commercial, and want to market it a certain way. If you call it Cider, the consumer will assume off the bat that it's closer to 5 or 6% ABV, and probably sparkled unless otherwise posted; but, if you call it apple wine, the consumer will know they are getting into a stronger batch, and will assume it's still unless otherwise posted, and you can likely charge more per bottle, but your production costs will be higher. And as Wadefisher mentioned, depending on the state I'm guessing, what you call it may change what brewing lisence you need to apply for.
For home brewing purposes it shouldn't matter what you call it. Call it "Funky Sunshine" and take everybody by surprise!