Swiss Cellars is one of the top importers of Swiss wines to the US. Their site has good info on the regions and grapes varieties.

http://www.swisscellars.com/switzerland.php

Vineyards in Switzerland are mostly quite small, even compared to Burgundy, and usually on south-facing hillsides. I suppose this makes it hard for anyone to gather together the production and marketing muscle to push exports, so it's rare to see many Swiss wines outside Switzerland and neighboring parts of France, Italy, Austria and Germany.

I'm most familiar with wines from the French part of Switzerland. Though not so 'unusual', you could do worse than to explore your way through many of the pinot noir in the Valais region (near Lac Leman, or Lake Geneva as we tend to call it in English, as the Rhone flows out of the lake towards France and greater grape glory). There are a number of rarer varietals in the area, as well, including chasselas and cornalin, petit arvine and humagne rouge, as well as gamay, syrah and pinot gris, also better known further down the river. Other cantons that produce large volumes of very drinkable wine are Geneva, Vaud and Neuchatel, though I haven't had a lot of those from around Lake Neuchatel. One assumes they go well with the local cheese... ;-)

There are some blends and hybrids that you're likely to run across, as well. Some of my first memories of wines in Switzerland were that everywhere I turned, it seemed, I always ran into Dole. This is a blend of pinot noir and gamay that used to be extremely common, and that I found hard to take seriously for anything but the easiest drinking. I hear that several makers have been tweaking the blend a bit lately, so next time in that neighborhood I intend to give it another try. Gamaret is a cross between gamay and reichensteiner, kind of in the same way that muller-thurgau in Germany crosses riesling and sylvaner. And though not a blend or cross-breed, cornalin is a red that's quite brawny for a Swiss wine, and it's often paired with game. I've only had it a couple of times, and plain to search some out next time I'm there, too.

Personally, I like the gamays and syrahs better in France but I do like the Swiss pinots, which are in a gentler style than those from the Cote d'Or (which, to put things in perspective, I like very much). The chasselas (fendant) and petit arvine whites are also interesting, and worth a try. Chasselas/fendant is a little more common but petit arvine has some remarkably crisp acidity. Slices through mushroomy fondues and potatoey raclettes like the proverbial knife through butter, though I like pinot noir with those, too.

In my experience the wines are usually labeled by varietal, though sometimes place names also appear. In addition to the varietals above you should be able to find chardonnay from Conthey, amigne from Vetroz, and riesling from Chamoson.

Or even if they had. The post need only reveal that it's been edited. Or not.

Forgot to mention that the Oeil-de-Perdrix is usually made from pinot noir.

Editing capabilities, please!!!!