From Wine: An Introduction by Joanna Simon

If you like barolo:

Barolo is an acquired taste. It's not as tannic as it once was, but it's still a difficult wine to understand, and needs time to develop. It's also so quintessentially Italian that there is nothing like it outside its Piedmont homeland, and that includes the handful of New World nebbiolo wines. Authentic alternatives are Barbaresco, Garrinara, Ghemme, and Carema, and a few softer, less expensive Piedmont wines in which nebbiolo forms part of the name. Other Italian reds to try are barberas from Piedmont, the big Tuscan red Brunello di Montalcino, and Aglianico del Vulture from Basilicata. Outside Italy, apart from New World nebbiolos and blends, try northern Rhone wines: Crozes-Hermitage and St.-Joseph, moving up through Cornas to Cote-Rotie and Hermitage.

(In other words, you could hardly have picked a more difficult wine to find others like it.)

I have a bottle of Barolo I'm sitting on, it's a 2000. It's supposed to age a LONG time.