Peter, I kind of like Kerner. It was one of my favorites during my German sojourn. Why would you call it a vice? Or are varieties like Kerner, Faberrebe, Ortega, Bacchus, Huxelrebe, Elbling and Dornfelder what Weill was really talking about in Die sieben Todessünden
I've got a friend who is actually growing Kerner and making wine from it out here in Lodi, CA. It's hard to get the right amount of acid out here, but although already commercialized, it is still experimental and developing. Some of his stuff ain't bad at all.
In fact out of pure curiosity to see how German wines are being transposed into a California setting you might wish to visit his website at Mokelumne Glen Vineyards
. This is his selection of wines. Scroll down to the German ones. He produces Kerner, Lemberger, Dornfelder, and something called "Dreirebe" which is his secret blend of three German varieties. These are from his German Collection