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Ankara | |
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State | |
Country | Turkey |
Capital | |
Population | 0 |
Ankara ( ANK-ə-rə, also US: AHNK-ə-rə, Turkish: [ˈaŋkaɾa] (listen)), historically known as Ancyra ( an-SY-rə) and Angora ( ang-GOR-ə, also US: ANG-gə-rə), is the capital of Turkey. Located in the central part of Anatolia, the city has a population of 4.5 million in its urban center and over 5.6 million in Ankara Province, making it Turkey's second-largest city after Istanbul.
Serving as the capital of the early Celtic country of Galatia (280--64 BC), and later of the Roman province with the identical name (25 BC--7th century), the city is very old with various Hattian, Hittite, Lydian, Phrygian, Galatian, Greek, Persian, Roman, Byzantine, and Ottoman archaeological sites. The Ottomans made the city the capital first of the Anatolia Eyalet (1393--late 15th century), and the Angora Vilayet (1867--1922). The historic center of Ankara is a rocky mountain climbing 150 m (500 ft) over the left bank of the Ankara River, a tributary of the Sakarya River. The hill remains crowned by the ruins of Ankara Castle. Although few of its outworks have survived, there are well-preserved examples of Roman and Ottoman architecture across the city, the most remarkable being the 20 BC Temple of Augustus and Rome that boasts the Monumentum Ancyranum, the inscription recording the Res Gestae Divi Augusti.
Champagne | |
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State | New Aquitaine |
Country | France |
Capital | |
Population | 611 |
Postcode | 17620 |
Champagne (, French: [ʃɑ̃paɲ]) is a French sparkling wine. The term Champagne can be used as a generic term for sparkling wine, but in the EU and some countries it is illegal to label any product Champagne unless it came from the Champagne wine region of France and is produced under the rules of the appellation. This alcoholic drink is produced from specific types of grapes grown in the Champagne region following rules that demand, among other things, specific vineyard practices, sourcing of grapes exclusively from designated places within the Champagne region, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.
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