Which of the following describes the typical body of a wine that has undergone lees contact?

A wine that has undergone lees contact typically exhibits a full and rich body due to the influence of the yeast cells, known as lees, that remain in contact with the wine after fermentation. This process can enhance the mouthfeel and complexity of the wine, contributing creamy textures and enriching flavors, often adding characters such as nuttiness or breadiness.

The interaction between the wine and the lees allows for the development of more depth and fullness in the body of the wine. This technique is commonly used in the production of certain white wines, like Chardonnay, to create a more rounded and luxurious profile.

In contrast, lighter-bodied wines tend to lack the richness and complexity associated with lees contact. Wines described as light and refreshing typically focus on bright acidity and primary fruit character without the creamy texture contributed by extended lees aging. Meanwhile, a medium-bodied wine may have some additional complexity, but it wouldn't quite have the same pronounced richness that marks those that have undergone significant lees contact. Descriptions like thin and weak further indicate a lack of substance and would not correspond to the impact of lees, which generally provide a boost to the wine's body and complexity.