What's left of wine or vodka after the water and alcohol is boiled off?

What is left of wine or vodka after the water and alcohol is boiled off?

cf. my previous question: "Does cooking with alcohol extract different flavors than cooking with oil or water?"

Wine is about 85% water. Boil it off completely (which would also eliminate the alcohol) and you are left with non-volatile, concentrated solids; mainly sugars, acids, salts, pigments, and other dissolved solids...much of what gives its flavor and color.

Vodka is simpler, because it is almost entirely alcohol (usually around 40%) and water. Boil it all away, and you might be left with some trace minerals.

Can't comment on moscafj's very good answer without signing up. Boiled vodka will be mostly decomposed polysaccharides and salts, with negligible traces of lipids and pigment molecules. I think the "trace minerals" moscafj refers to are salts and oxides of metals used in the distillation equipment and obtained through the biological uptake of the (let's assume) potatoes that are used to produce the vodka.